Original Creole Seasoning 
Praline Honey Ham Marinade 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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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