SEAcuterie Board

Prep Time

45 minutes

Cook Time

20 minutes

Servings

10-12 people

Charcuterie boards are a great way to serve different finger foods during a party, and this SEAcuterie Board by VeryVera is full of bites with amazing flavors! From shrimp cocktail to pan-seared shrimp, all of these tasty treats get an extra kick thanks to Tony’s.

Ingredients

  • 1 Pound Shrimp, Cooked, Cooled, Peeled

  • 2 Cups Ketchup

  • 2 Tablespoons Ground Horseradish

  • 3 Tablespoons Worcestershire Sauce

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • 1 Pound Shrimp, Uncooked and Peeled

  • 1/2 Cup Tony’s 30-Minute Seafood Marinade (1/2 Cup Per Pound of Seafood)

  • 1 Pound Shrimp, Uncooked and Peeled

  • 4 Tablespoons Unsalted Butter

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • Clear

Directions

Making the Shrimp Cocktail:

  1. Combine the ketchup, ground horseradish, Worcestershire and 1 teaspoon Tony’s Original Creole Seasoning in a jar and shake well.
  2. Serve with cooked and cooled shrimp.

Making the Tony’s Cooked Shrimp:

  1. Combine 1 pound of uncooked shrimp and Tony’s 30-Minute Seafood Marinade.
  2. Cover and refrigerate for at least 30 minutes, or longer for a more intense flavor.
  3. Pan sear the shrimp until they are pink.

Making Pan-Seared Shrimp:

  1. Melt butter in a sauté pan.
  2. Add 1 pound of uncooked shrimp.
  3. Add 1 teaspoon Tony’s Original Creole Seasoning.
  4. Cook for one minute until shrimp is pink.
  5. Remove from the pan and place on a paper towel-lined plate.
  6. Serve hot.

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Crawfish Cucumber Salad

Crawfish Cucumber Salad

Grab your fork and dig into this refreshing Crawfish Cucumber Salad! This recipe by @tashaliana pairs…

Get Recipe
Crawfish Étouffée Pasta

Crawfish Étouffée Pasta

This recipe by chef @michaelgulotta puts a twist on a classic! With the Cajun and Creole…

Get Recipe