Original Creole Seasoning 
30-Minute Seafood Marinade 
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Get RecipeCreamy Cajun Shrimp Dip Egg Rolls are on the menu and they are absolutely delicious! This recipe by @mandajesspanda is perfect for when you’re craving something creamy and crunchy all in one!
Ingredients
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40 large, cleaned and deveined shrimp (15 ounces)
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1 1/2 tablespoons Tony’s Seafood Marinade
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Tony’s Original Creole Seasoning (about 1 teaspoon for the shrimp and 1/2 teaspoon for the vegetables)
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1 1/2 teaspoons garlic powder
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1 1/2 teaspoons parsley flakes
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1/4 teaspoon smoked paprika
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1 medium red pepper, finely diced
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1 medium green pepper, finely diced
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1/2 medium yellow onion, finely chopped
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2 small celery stalks, chopped
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(2) 8-ounce packages of cream cheese
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1 teaspoon minced garlic
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1/2 teaspoon Worcestershire sauce
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1/2 cup shredded cheese, of choice
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4 stalks green onion, sliced
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Egg roll wrappers (about 15 wrappers)
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Canola oil for frying
- Clear
Directions
- For the shrimp: In a large mixing bowl add the shrimp, Tony’s Seafood Marinade, 1 teaspoon Tony’s Original Creole Seasoning, garlic powder, parsley flakes, and smoked paprika. Mix well until combined.
- Add a drizzle of olive oil to a large skillet. Bring to medium/high heat. Add in the shrimp. Cook for about 2 minutes, then flip and cook for another 2-3 minutes or until shrimp are pink and cooked through. Remove the shrimp from the pan and strain any liquid.
- For the vegetables: Add the red and green peppers, onion, and celery to the same pan used to cook the shrimp. Cook on medium/high heat for 5-7 minutes or until the vegetables begin to soften but still have a light crunch. Season the vegetables with 1/2 teaspoon of Tony’s Original Creole Seasoning.
- In a large bowl, add the 2 packages of cream cheese. Next, add the minced garlic, Worcestershire sauce, shredded cheese, and green onion. Top with the drained, cooked shrimp and vegetables, then mix until well combined.
- One at a time lay out your egg roll wrapper, then fill in the center diagonally with a generous tablespoon of the shrimp filling. Fold over the sides and roll until the filling is completely enclosed and your eggrolls are tightly wrapped. Repeat until all your filling is used or save some of the filling to use as a dip with chips!
- To fry: Fill a large pan with about 2-4 cups of canola oil. Bring to medium heat, then add 4 egg rolls at a time. Cook for about 2-3 minutes, then flip and cook another 2-3 minutes or until golden (or to the desired color). Transfer cooked egg rolls to a paper towel-lined plate to drain. Serve warm with a side of sweet chili sauce and enjoy!
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