Original Creole Seasoning 
Praline Honey Ham Marinade 
Tony Chachere’s Smoked Brisket
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Get RecipeThe sweetness of dates and praline marinade blend with the heat of Creole seasoning and savoriness of bacon for an amazing appetizer! These Date-Stuffed Shrimp with Praline Sauce by Diary of a Recipe Collector are packed with flavor and a must-have for your next party.
Ingredients
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1/2 Cup Mascarpone Cheese
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1 1/2 Teaspoons Tony’s Original Creole Seasoning
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1/2 Teaspoon Olive Oil
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20 Pitted Dates
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20 Jumbo Shrimp, Peeled and Deveined with Tails On
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10 Slices of Bacon, Cut in Half
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1/2 Cup Tony’s Praline Honey Ham Marinade
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Toothpicks
- Clear
Directions
- Preheat oven to 350°F.
- In a small bowl, stir together mascarpone, olive oil, and 1/2 teaspoon Tony’s Original Creole Seasoning.
- Season shrimp with 1 teaspoon Tony’s Original Creole Seasoning.
- Slit one side of each date and fill them with about 1/2 teaspoon of mascarpone filling.
- To assemble, place the mascarpone stuffed date inside the shrimp and wrap bacon around it and secure with a toothpick.
- Brush each wrapped shrimp with Tony’s Praline Honey Ham Marinade.
- Bake at 350°F for 18 minutes. Remove from oven. Turn on broiler.
- Brush each shrimp again with more Tony’s Praline Honey Ham Marinade. Return to oven and broil for 2 more minutes to get bacon a little crispier.
- Remove from oven and place on a serving tray. Serve warm and enjoy!
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