BOLD Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThese BOLD New Orleans BBQ Shrimp from Chef Gason Nelson are delectable and easy to make. Pair the shrimp with Chef Gason’s Creole Pimento Cheese Grits for even more flavor!
Ingredients
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1 Teaspoon Tony’s BOLD Creole Seasoning
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2 Sprigs Fresh Rosemary
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2 Pounds Extra-Large or Jumbo Shrimp, Peeled and Deveined, Thawed if Frozen
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5 Tablespoons Unsalted Butter
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3 Large Cloves Garlic, Minced
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2 Tablespoons Worcestershire Sauce
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1 Tablespoon Fresh Lemon Juice
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2 Tablespoons Shrimp Stock
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3 Scallions, White & Green Parts, Thinly Sliced
- Clear
Directions
- Lay your shrimp out and cover with Tony’s BOLD Creole Seasoning. Set aside.
- Heat a 12-inch skillet on medium heat and add garlic and rosemary to the dry skillet. Sauté until you can smell the aroma of the garlic and rosemary.
- Add shrimp to skillet and sear on each side for about 1 minute. Do not brown. Stir frequently until the shrimp are almost cooked but still opaque in spots, 3-4 minutes.
- Add the shrimp stock, Worcestershire sauce, lemon juice and bring to a simmer.
- Add your butter one tablespoon at a time, adding each after the previous one melts to create a sauce.
- Cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.
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