30-Minute Seafood Marinade 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeLooking for that perfect summer po’ boy? We’ve got it! My Diary of Us calls this, “Heaven in sandwich form.” With Gulf Shrimp, crisp lettuce, summer tomatoes, remoulade sauce, Tony’s Seafood Marinade and Original Creole Seasoning, this combo of flavors truly makes an epic sandwich!
Ingredients
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1 Pound Gulf Shrimp, Peeled and Deveined
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2 French Bread Sub Rolls
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1/2 Cup Tony’s Seafood Marinade
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1 Tablespoon Fresh Lemon Juice
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Sliced Tomatoes
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Butter Lettuce
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Pickles (Optional)
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1/2 Cup Mayonnaise
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1 Tablespoon Creole Mustard
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1 Tablespoon Worcestershire Sauce
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1 Tablespoon Prepared Horseradish
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Tablespoon Fresh Lemon Juice
- Clear
Directions
- Pour Tony’s Seafood Marinade over the shrimp and let them marinate for 30 minutes.
- While the shrimp marinates, make the remoulade sauce by combining mayonnaise, Creole mustard, Worcestershire sauce, horseradish, Tony’s Original Creole Seasoning and lemon juice in a bowl and whisk until smooth and creamy.
- Preheat grill to medium-high heat, about 375°F.
- Skewer the shrimp for easy grilling and then grill on each side for 2-3 minutes until shrimp just turn pink.
- Place French bread on the grill, cut side down, for 1-2 minutes until just charred slightly.
- Place a liberal amount of remoulade sauce on each side of the French bread and then layer tomatoes, lettuce and shrimp.
- Slice in half and serve immediately.
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