No Salt Seasoning 
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 RecipeBring bold Louisiana flavor to your table with this Cajun Shrimp Dinner by @NachoCookin. These juicy shrimp are tossed in butter, garlic, and a delicious blend of Creole seasoning.
Ingredients
-
1½–2 lbs colossal shrimp (peeled & deveined)
-
1–1½ sticks unsalted butter (about ½ cup–¾ cup)
-
1½ tbsp all-purpose flour
-
4–5 cloves garlic, thinly sliced
-
1½–2 tbsp Tony Chachere’s Bold Creole Seasoning
-
1 tbsp No Salt Seasoning
-
½–1 tsp crushed red pepper (to taste)
-
½ bunch fresh parsley, chopped
-
Juice of 1–2 lemons
-
1–2 French baguettes
-
(Optional) ¼–½ cup dry white wine or chicken stock for deglazing
- Clear
Directions
- Preheat oven to 375°F (190°C) for the baguettes.
- In a large skillet or wide pan, melt the butter over medium heat.
- Add the flour and whisk until it forms a light roux.
- Stir in the sliced garlic and sauté for 2–3 minutes until fragrant.
- Add the colossal shrimp in a single layer (work in batches if needed).
- Season with Tony Chachere’s Bold Creole Seasoning, Tony Chachere’s No-Salt Seasoning, and crushed red pepper.
- (Optional) Once shrimp have seared lightly, remove them temporarily and deglaze the pan with ¼–½ cup white wine or chicken stock. Scrape up the browned bits, let it reduce for 1–2 minutes, then return shrimp to the pan.
- Bake the French baguettes while the shrimp cooks.
- When shrimp are almost cooked through, add fresh parsley and lemon juice. Stir gently to coat.
- Remove shrimp from the pan and arrange on a serving platter. Slice the baked baguette and place around the shrimp to soak up the juices.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
Summer's still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the…
Get Recipe