Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThis classic Cajun side dish is now a full meal! The Beach House Kitchen says it is zesty, rich and creamy and the perfect meal thanks to the added shrimp and Tony’s.
Ingredients
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6 Slices Bacon, Diced
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1/2 Cup Green Bell Pepper, Finely Chopped
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1/2 Cup Red Bell Pepper, Finely Chopped
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1/2 Cup Yellow Onion, Finely Chopped
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1/4 Cup Sherry
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4 Cups Fresh Corn Kernels, with Any Milk from the Cobs
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1 Cup Heavy Cream
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Pound Shrimp, Peeled and Deveined
- Clear
Directions
- In a large sauté pan, cook bacon over medium heat until crisp. Remove bacon to a plate lined with a paper towel. Pour off all but 1 tablespoon of the drippings.
- Add peppers and onions to sauté pan and cook for 5 minutes.
- Add sherry and cook until nearly evaporated, scraping up the bits from the bottom of the pan.
- Stir in the corn, and any milk from the cobs, plus the heavy cream and Tony’s Original Creole Seasoning and bring to a simmer. Cook until the mixture thickens a bit, about 5-6 minutes.
- Add the shrimp and continue to cook until the shrimp are opaque and cooked through, about 3 minutes. Stir in the bacon.
- Remove pan from heat and serve. Enjoy!
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from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
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