Saturday, April 24, 2010

Urban Belly and Belly Shack…A Multiple Addiction

I came across this restaurant tucked underneath the L Tracks at Western and Milwaukee (1912 N Western Avenue) when I was out exploring the Polish section of Chicago. With a strong mix of Asian/Korean and Latin flavors, this little place made it well worth my trip.

Don’t be taken back by the very limited menu. Only 5 items on the “Sammich” menu although I must admit that every one them looked great. They also make a special of the day, have sopa and a great combination of sides including Brussels Sprouts and Chorizo and Roasted Squash with Maple Syrup and Pho Spices. You could live on the sides in this place.

I ordered Lemongrass Chicken which was a chicken thigh marinated in sweet chili sauce and garnished with toasted coconut (which I thought might be overwhelming but was not), peanuts, lemon zest and lemongrass. They served it with a pickled green papaya salad and a Raqi - a Samoon flatbread that they get from Eastern Breadstone Bakery in Roger’s Park (2818 West Devon).

If I lived anywhere near this place I would consider it dangerous because I would eat here every day. This was the best lunch I have had in a very long time (next to the Purple Pig) and I have already picked out my menu for when I come back. How’s that for planning?

The staff was remarkable and the service outstanding.

I have to try the “U KUD LIK DIS (Soft Serve)” next trip, too. Everything from Huckleberry-Lime to Bacon Chocolate Chip to Vietnamese Cinnamon Caramel. I usually don’t do desserts at lunch but this place could be the exception.

Belly Shack's sister restaurant, the Urban Belly, is at 3053 N California (Nelson Street and California Avenue) and was selected by Travel and Leisure as one of the 50 best new US restaurants 2009.

Bill Kim delivers “belly bites” in an exquisite art form that requires sampling a selection of the dumplings, noodles and rice.

I had the Lamb and Brandy Dumplings and the Short Rib and Scallion Rice and both of these dishes won me over on the first bite. Bill Kim is now on my short list of Chicago chefs I simply can’t live without.

I especially liked the flavor of the fried shallots with the short ribs. Some of the reviews whispered that the portions were small. Mine was huge – 3 pieces but I did finish every bite.

The space is minimalist – like the Belly Shack – and lends itself to the communal dining concept whereby you’ll be best friends with the stranger sitting next to you by the time you finish your meal. Even the Kim’s are surprised at the bonding that is taking place between strangers at their tables.

Thanks to Kristin Lokvicic, the manager of Urban Belly/Belly Shack, who treated every customer like a friend coming to her house for dinner. She really paid attention to what was going on with all of the guests. A real hands-on manager…and I like that.

Several days later, I decided to try my hand at the Belly Shack chicken recipe and here is what I did…and did wrong.
I bought a sweet chili sauce called Roland Thai Style Spicy Chili Sweet Sauce because it was the cheapest one in the grocery store ($1.99). As it turned out, it was very good and perfect for the recipe. I marinated the chicken thighs in the sauce for about an hour.

In the mean time, I toasted a little coconut on top of the stove until browned (next time I’ll use a little more). I then put in sliced lemongrass, lemon zest and some crushed peanuts (Belly Shack crushed their peanuts very fine which is what I will have to do next time because I liked their texture much better.)

I then cooked the marinated chicken breast on my indoor grill. When it was done, I put the peanut mixture on top of the chicken along with a little chili sauce.

Although it was not quite like I remembered the Belly Shacks recipe to be, it was close enough for me to be satisfied that with a little work, this could be a “keeper” recipe.

Next time I make it, I promise I’ll measure ingredients so I have a recipe that will work for you.

In the mean time, I am sure that the Belly Shack is now on the top of my “to go” list. Have to try that Korean BBQ Kogi with Ssam Paste.

Do you suppose that the Belly Shack will make a Korean food fan out of me yet? Challenge: ON!

Bon Appetit!

Milwaukee Avenue: Chicago Polish... and then some.

In search of Polish Chicago, I walked from 1200 N Milwaukee Avenue – the Division Street stop of the L to 4600 N Montrose Avenue. Although I was disappointed that I did not see much of a Polish influence anywhere except for a few blocks along Milwaukee and Belmont (old Chicago Polish - next month I'll check out the Polish section on Central Avenue), I found some really fun little places that you will want to check out.

Here are some of the places that I got caught up in along the way:

The Earwax Café at 1564 N. Milwaukee Ave.

A local coffeehouse, this is a great place to people watch and soak in Wicker Park's artsy vibe.

You are likely to see just about anyone here so have fun. It’s a place that I could sit for hours… and definitely not for the coffee.

Mojo Spa at 1468 North Milwaukee Avenue

The Mojo Spa began with one woman’s hunt for the perfect lip balm. Amanda Kezios, a personal chef turned beauty product trendsetter made use of her talents in the kitchen to concoct a rare and natural lip balm that could heal her dry chapped lips.Today, Mojo Spa creates over 200 pioneering bath & beauty products inspired by comfort foods and nostalgic treats.

Mareanao at 2246 N Milwaukee Ave

Don't underrate this little shack--the authentic Cuban sandwiches and coffees keep the place packed every day. The regulars line the counter to order grilled Cuban sandwiches (roasted pork, ham, cheese, mustard, pickles – see my recipe last week), toasty steak sandwiches or simple grilled ham and cheese…all a bargain at under three dollars and that fits right into my budget.

Logan Bar and Grill at 2230 N. California Ave.

This place has mixed reviews on every board but what it does have is a fireplace…something you need to curb the cold throughout the long Chicago winter.

Some say it is the mirror-image of the Northsider layout. It looks unusual for the neighborhood but people who like it really love it.

You be the judge.

Café Con Leche at 2714 N. Milwaukee Avenue

The long awaited expansion is ready to be experienced at this little BYOB. The owner told me that he has hired a chef and they plan to have a dinner menu in a matter of months. I really liked the feel of this place.

Like its name, you’ll absolutely LOVE the café con leche – almost as good as the Café de la Parroquia in Veracruz. I asked for a “real cup” instead of the Styrofoam. Great coffee should not be served to a stay-in customer in Styrofoam. The Owner is all about getting it right so I am sure the next time I am in, I’ll drink my café con leche from a Porcelain Cup.

Look for a fun time this summer when the windows pull back and the expansion pulls off a totally outdoor feel along with a great new menu. We’ll be back to try it out.

Kurowski's Sausage Shop at 2976 N Milwaukee Ave

Hands down, this is the best Polish grocer in Avondale. The language barrier with some of the staff is tough if you can't speak Polish, but not a problem because it certainly does not bother them.

Everything is so cheap and you will love all of their offerings from the sausages to the homemade desserts.

The staff was lovely to me and went about their business like the professionals they are. Every once in awhile, they smiled when they knew I caught them on camera.

Best value and service in the city. If I lived down here, this is where I would shop for all of my Polish chow including some of the best sausages that you will see.

The beer signs along the way…

This was one of the most polish things about Belmont and Milwaukee…the Okocim Beer signs. Okocim Brewery is in Brzesko in southeastern Poland and is one of the oldest and most renowned breweries in the country.

Staropolska’s at 3028 N Milwaukee Avenue

Right where Milwaukee Ave turns over from Mexican to Polish lies Staropolska. Don't turn away if you hear some polish drinking and loud debate at the bar. Consider the entertainment value and rake in the benefits of watching everyday polish… Staropolska style.

Staropolska is one of the few Polish restaurants where the staff is mostly friendly. No matter who you are, they greet you and say 'thank you' in Polish.

For all the first timers, get the Polish Plate: 3 pierogis, 1 stuffed cabbage roll, 1 4" Polish sausage, mashed potatoes and a pile of sauerkraut. It’s really good and you will not have one itty-bitty tiny space left even for dessert.

Polish Store Chicago

In more ways than one, The Polish Store is like the city's other markdown stores. Cheap T-shirts, pots and pans and other stuff stacked from floor to ceiling in the store's undersized aisles. On warm days, the merchandise is on the sidewalk.

The Polish Store also sells everything Polish from books to trinkets and souvenirs including Polish flags. People were filing in to buy them. Poland’s President had died last week and everyone was feeling the pain and motivated to carry a little polish flag. I was so touched I decided to carry one myself.

I got inspired to try a pastry filled with cheese---not because the Pasieka Bakery at 3056 North Milwaukee was the friendliest or the most attentive to anyone who walked in the door that was not polish. She was the first shop keeper who did not allow me to take photos inside. Wondered if that’s because the store was half empty?

Out of the neighborhood but still in the hood…

Smoque at 3800 North Pulaski Road

When I sent a message to Barry asking about Diners, Drive Ins and Dives, he wrote me this email back:

“Guy was here in August of 07 and the show aired in November of that year. They ran reruns pretty regularly for the first year or so and then they tapered off as new episodes came out. But I will tell you that we still get lots of first-timers who found us on the show. It’s really amazing how powerful that stuff is!!”

That stuff is powerful… and so is the food at Smoque. This is my all time favorite spot for BBQ.
The last time I was there, we had the ribs – DELICIOUS – but this time I opted for the pulled pork. I am slowly becoming an expert and know that this pulled pork was the perfect combination of flavors and sauce. I like the fact that nothing is drown in sauce and they use it to compliment the perfectly cooked meat. There are so many great things on the menu, you’ll have a difficult time deciding.

The sides are all enormous and really showcase the variety of things that one has to choose from here. If you know someone who loves great BBQ – this is the place!

My favorite – the hand cut fries. I thought that Al’s had the best but this place can put anyone in a quick second place.

Also saluting the great staff at Smoque…especially Carlos who ran off some google walking directions for me to make sure that I did not get lost on my way to my final stop - Susie’s. Thank you Carlos!

Susie’s - 4126 W. Montrose Ave.

This is the best place to go if you're craving greasy food and need to nurse a hangover…at least that is what most of the people dining there told me. Super cheap, cash only and I am a sucker for anything with my name on it.

Heard they also have great hand cut fries but I was stuffed at this point and will have to come back to try them…and I will try anything that is reported as fabulous and cheap.

Closing out Milwaukee Avenue with a great Polish recipe that my friend Letty gave me. It belonged to her great grandmother and they have been cooking Pierogi’s in her family for generations.

Pierogi Ruskie

For the Dough:

• 2.5 cups wheat flour (about 450 g - 16 oz.)

• 1 egg

• boiled warm water (just enough to make a smooth and flexible dough)

Flour the board and knead the dough from ingredients above (prepare a smooth and flexible one).


• 5 large potatoes

• 400 g (15 oz.) cottage cheese

• 3 medium onions

• salt and pepper

Cook potatoes and grind them. Brown the chopped onion in butter. Mix the ground potatoes, onion and cheese together and add salt and pepper.

Flatten the pieces of dough and cut it in the circles with a glass. Put some filling on it (in the middle of each circle). Roll each circle up and seal its edges.

Boil salted water in a large pot. Drop the pierogi to the boiling water and keep them inside until they float to the surface (about 3-4 minutes). Stir gently if your pierogi stick to the bottom of the pot or to one another.

Before serving pierogi, it should be poured over with some melted butter or chopped browned onion gravy. Not exactly low-cal but Polish good!

JULY 23, 24, & 25 2010 kicks off the 16th annual Pierogi Festival in Whiting, Indiana. We'll be covering it so watch for a post this July.

One thing I discovered on Milwaukee Avenue: If you are a walker like I am, Milwaukee Avenue is the place to go. Starting with a short section at N. Canal and W. Lake Streets, it begins in earnest at the corner of N Des Plaines and W. Kinzie Streets and heads northwest for about 40 miles (64 km) before joining Skokie Highway (U.S. Route 41) in Gurnee, Illinois which continues on to the city of Milwaukee.

Sometime, before the summer is over, I intend to walk the entire 40 miles.

Bon Appetit!

After Hours Chicago: Red Headed Piano Bar

My quick and dirty on this after hours spot:
Small and dark. Lots of great music, vibes and Oh So Much Fun! You’ll think of every song you ever sang over the years and then some…and you’ll stay until they close and wonder why you don’t bring people here more often.

The last time I was there with BFF Bonnie and her sister Patty, we stayed out until 2 AM.
For people who give it one star, stay home and let the rest of us have a seat near the piano. Three drinks and you’ll sing them all and get to know everyone in the place.

A mix of interesting regulars and open until 4 AM - just in time to catch a quick nap before breakfast.

Cream Brulee with Caramel

I loved this dessert from you guessed it – Gerhard’s. I was not a huge fan of Cream Brulee but combined with the caramel sauce, it was really exceptional.

I’m starving myself this week so I can indulge this weekend. I love looking forward to a treat on Saturday night. Some people get dates…I get sweets!

Hum…got to think twice about that one!

Bon Appetit!

Fire Up The BBQ

I used my indoor grill the other night and look how beautiful this steak turned out. Really great flavors for an “indoor steak” and I credit it all to the preparation and the McCormick Montreal Steak Seasoning.

I seldom do steaks without it these days - inside or out!
It’s BBQ rib season. I’ll post a lot of recipes this summer including this one which we smoked last night.

Fire up your grill and send me your favorite BBQ recipes. We’ll publish them. I’m hungry already thinking about it and I just finished dinner!

Marinated Flank Steak

This is the BEST and easiest recipe for marinated Grilled Flank Steak. From start to finish, it takes about an hour. It’s been my “keeper” recipe since July, 1986 when I found it in Gourmet Magazine.

1 Pound Flank Steak, scored lightly on both sides

Fresh ground pepper to taste

¼ cup Olive Oil

3 TBSP. Fresh Lemon Juice

2 TBSP. Soy Sauce

2 Garlic Cloves, minced

Rub both sides of the steak with pepper. In a shallow dish whisk together the oil, lemon juice, soy sauce, and the garlic. Add the steak, coating both sides with the marinate. Turn once when marinating for 20 minutes.

Grill on a well oiled grill over glowing coals, brushing it once with the marinate and turning it once for 10-12 minutes for medium-rare meat. Transfer to a platter and let stand for 10 minutes. Hold a sharp knife at a 45 degree angle and slice thin across the grain.

Bon Appetit!

Patio Opening At The Purple Pig

Dinner with sister Colleen at the Purple Pig. Pretty sure she’s hooked, too! AGAIN...great and top notch service.

Patio opens May 1st! Look for all sorts of fun things happening at the Pig this summer.


Leftovers For Dessert

Here is what I did with some leftovers to create two easy and amazing desserts:

Mini Lemon Poppyseed Bunt Cake (my neighbor’s leftover)

Lemon Pudding

Whipped Cream


Fill up the hole in the bunt cake with a load of lemon pudding and top with whipped cream and blackberries. I always tend to overload with fruit and am never disappointed.

Here is another dessert I make from leftover angel food cake. I tear it up into little pieces and cover it with fresh whipped cream and berries.

This is a really enjoyable treat when the berries are really fresh and come from your local farmer’s market.

Bon Appetit…and let’s hear it for leftovers…especially when they go into a dessert!

Flash Taco

Flash Taco is located at 1540 N Damen Avenue (Between Milwaukee Ave and North Ave)

Flash Taco’s ratings are all over the board so here goes mine … besides Authentic!:

Charming, little (the size of my bedroom – honestly), Mexican colorful, folk art straight out of Day of The Dead, great steak tacos for $2.25…just like the taqueria in Toluca…dollar menu (hey- what do you expect for a dollar but a taco this small) Probably a GREAT place to go after drinking…would have definitely been my place back in the day.

Speak Spanish to the staff and you’ll NEVER get a bad meal! Pretty sure that I’ll stop there again.I don't really get the 2 star reviews at all…maybe from people who don’t know what real Mexican is all about.

Bon Appetit!

Beef Tacos and Guacamole

This is an inexpensive cut of beef shoulder that my butcher gave me to try. I loved the price – a mere $2.95.

I took it home and marinated it in olive oil, soy sauce, lime juice and garlic. I then cooked it on the grill and made beef tacos. This had really great flavor and was a very inexpensive meal.

To go with it, here is a different Guacamole recipe that actress Amy Adams (Julie & Julia) loves. I make it slightly on the chunky side and I like the texture of the tomatillo in it. She also suggested adding a shot of tequila to add a little zip. Me, I’m in favor of adding a shot of tequila to almost anything.

Amy Adams Guacamole

3 avocados

1/2 fresh jalapeno pepper with seeds removed, finely chopped

1 tomatillo, husked, chopped

1/2 tomato, chopped into 1/4 inch cubes

Handful of cilantro

Juice of 1 lime

Pinch of red pepper flakes

Salt & Pepper to taste


Mash avocados in a bowl for a fork, stir in remaining ingredients. Serve with chips.

And speaking of Tequila, Cesar will be featuring some of his tequila cocktails in the weeks to come so that you can plan your spring and summer parties.

Bon Appetit!


This is the popover recipe that was sent to me by over a half-dozen readers. The SAME RECIPE which I found interesting.

I remember growing up what a treat it was when my mom made popovers. She had them mastered.

Ana told me that no matter how tempting the aroma is, don't open the oven to check the popovers until they're finished baking or they will deflate.

Quite frankly, I would like to find one where the oven temperature remains the same but I do remember my mom starting them on high and turning the oven temperature down.

I made mine big…and it was everything I remember about my mom’s recipe.

Makes 8


1 cup flour

1⁄2 tsp. salt

2 eggs

1 1⁄4 cups whole milk

1 tbsp. melted butter

1. Preheat oven to 425°. Sift together flour and salt into a bowl.

2. Whisk together eggs, whole milk, and butter in a bowl. Then add to flour, stirring with a wooden spoon until combined (some lumps may remain).

3. Pour batter into a buttered 8-popover tin or 8-muffin pan, filling individual tins three-quarters full. Bake for 15 minutes, then reduce heat to 350° and continue baking until puffed and browned, about 20 minutes more.

4. Unmold, pierce sides of popovers with a toothpick to allow steam to escape, and serve immediately.

Here is the great Strawberry Butter that I like to have with Popovers:

Makes about 1 2/3 cups

• 1 cup (2 sticks) unsalted butter, room temperature

• 1/4 cup confectioners' sugar

• 1/4 teaspoon salt

• 1/2 cup hulled and coarsely chopped fresh strawberries

1. Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.

2. Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature

Bon Appetit!

Stir Fry...Again?

Yep - I'm pretty sure I could eat a stir fry 7 days a week, 365 days of the year. Easy, cheap, healthy…and did I mention ever so fast. I chop everything up and put it in small prep bowls before I start to cook.

Most are prepared in 17 minutes. 17 minutes you ask??? That’s how long it takes to cook the rice…the stir fry takes under 10.

Here is a quick and easy Chicken Stir Fry recipe that you can throw peapods, green beans, onions and other vegetables into:

4 Chicken Breasts - boneless and skinless
2 Tbsp. light soy sauce
1 Tbsp dry sherry
2 Tbsp cornstarch
6 dried red peppers

2 Tbsp sherry
2 Tbsp dark soy sauce
2 tsp brown sugar
1 tsp sesame oil
1 tsp Worcestershite sauce
1 Tbsp water
1 Tbsp cornstarch
3 Tbsp peanut oil
chopped green onions

Cut chicken into small pieces. Marinate in the soy sauce, sherry and cornstarch.

Remove seeds from the red peppers and cut them into small pieces.

Place peanut oil in a hot pan, add red peppers and cook for 15 seconds. Add chicken and cook over high heat, stirring constantly until cooked. Add the sauce mixture and top with green onions and peanuts.

Serves 4.

Bon Appetit…and an ever so happy 17 minute dinner to you!

Off The Beaten Path

Staying on the path is safe…and so boring. Wandering off the path, you become a bit of an adventurer. You never know what you are going to find by drifting off the beaten path. Many of the remarkable things that I have found in Chicago have been because I am not afraid to take a detour and get lost. If nothing else, it’s a nice change of pace and spring is a great time to try it.

Get inspired to find out what hidden gems you can find in your city!

Strawberry Shortcake Cupcake

One bite and I can close my eyes and remember why I love Strawberry Shortcake in the summer. It’s is the classic summer dessert!

This beautiful and DELICIOUS cupcake was made by Wildflour Bakery at 14 East Scranton Avenue in Lake Bluff. It’s one of my favorites!

Bon Appetit!

Red Light - Our West Randolph Favorite

At 840 West Randolph, I have been eating at this restaurant forever and have never been disappointed.

Their menu incorporates some seasonal Chinese, French, Thai and other Asian ingredients. From the Paper Wrapped Seared Ahi Tuna to the Wing Chan’s Peking Duck and the Knew Classic Kung Pao Chicken, this restaurant is all about amazing taste.

There's also an active bar scene, too, with trendy martinis and boutique beers.

Check it out at:

We'll be back shortly to do an extensive post on the food.

Bon Appetit!

Photo Books

I wanted to do something really personal last year for my niece and nephews when they graduated from high school and went off to college so I collected photos and put them into a book. My son was so taken back with the final results that he wants me to do one for him. One of these days, when he is least expecting it, I’ll surprise him.

I did mine at RitzCamera and they really looked professional. This would also work great if you wanted to do a personal cookbook.

It will take you a bit of time so come prepared to spend a few hours and most all of your creative energy. You’ll LOVE the results!

Miramar...Pate Maison And Other Recollections of Paris

French doors open onto a sidewalk cafe with a view of downtown Highwood. Not my favorite view but pretty interesting people watching in the summer.People say that this restaurant is a bit on the expensive side but my favorite dish is $11.00. It is an appetizer - Pâté Maison. I guarantee that you will be really full when you finish off this starter which is a mix of great pates and bread. Quite frankly, it reminded me of the meals we use to have on our balcony in Paris.

What else do I remember about Paris?… ahhhhhh – can we chat for a minute about featherbeds?

Bon Appetit!

Orange Marmalade-Glazed Ham

I love a great ham and finally have mastered the art of making it look good.

I like this orange flavor along with the combination of the spices. This is a great dish to serve for a party where you do not want to be a slave to your kitchen.

1 (7 to 8 pound) cured smoked ham, bone-in

2 cups orange marmalade

1 orange, thinly sliced

2 tablespoons unsalted butter

2 tablespoons fresh sage, minced

Pinch of ground cloves

Pinch of cinnamon

Preheat oven to 375 F.

Place ham on a roasting rack in a roasting pan with the fat side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake ham for one hour.

While ham is baking, make the glaze. In a small saucepan, combine marmalade, orange slices, butter, sage, cloves, and cinnamon over medium low heat. Stir until thin and syrupy.

After ham has baked one hour, brush with about half of the glaze and return to the oven. Continue to glaze the ham about every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130 F. If the glaze starts to burn, tent with a piece of greased foil.

Bon Appetit!

Old Chicago/New Chicago

Installed in 1897, this will forever be the OLD icon of downtown Chicago.
Do you have any good stories of meeting under the famous clock? Send them to me and I’ll publish them.

Anish Kapoor’s Cloud Gate, aka The Bean, is the NEW Chicago icon. Did you know that it is an unwritten rule that all tourists are required to have a picture taken in some association with the bean… the crazier the better? The Bean is a curious success in Chicago public art – it’s eye-catching and the general public almost consistently loves it.

Send me your favorite photo with the bean and we’ll post them!

P.S. Summer is just around the corner and it's a great time to put Chicago on your vacation schedule.

Spring Fever!!!

Bring out the grill and the flip flops! I feel a huge case of spring coming on!

You’ve got a cure? Sorry…don’t want to hear it!

Bon Appetit!

McCormick 2010 Flavor Pairing - Creole Mustard and Shellfish

I tried this recipe – another one of McCormick’s 2010 Flavor Pairings.

It was a wonderful appetizer and it only took 20 minutes. Only thing that I would change up is I would use a little corn starch to thicken up the sauce.

I really liked the combination of mustard and shrimp and will have to experiment with this recipe a little. It could lead to all sorts of variations…most of which I think I would love.

2 tablespoon butter

1 large red onion, thinly sliced

1 pound large shrimp with shells on (26 to 30 count), deveined

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Thyme Leaves

1/4 teaspoon McCormick® Black Pepper, Coarse Ground

1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1 cup ale

1/4 cup heavy cream

1/4 cup Zatarain’s® Creole Mustard


1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; cook and stir 2 minutes.

2. Stir in ale, cream and Creole mustard; cook and stir 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls. Serve with French bread slices, if desired.

Bon Appetit!