Original Creole Seasoning 
30-Minute Seafood Marinade 
Leftover Turkey Banh Mi
One of the biggest questions people ask is what to do with all of those Thanksgiving…
Get RecipeCharcuterie 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
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1 Pound Shrimp, Cooked, Cooled, Peeled
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2 Cups Ketchup
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2 Tablespoons Ground Horseradish
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3 Tablespoons Worcestershire Sauce
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Pound Shrimp, Uncooked and Peeled
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1/2 Cup Tony’s 30-Minute Seafood Marinade (1/2 Cup Per Pound of Seafood)
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1 Pound Shrimp, Uncooked and Peeled
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4 Tablespoons Unsalted Butter
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1 Teaspoon Tony’s Original Creole Seasoning
- Clear
Directions
Making the Shrimp Cocktail:
- Combine the ketchup, ground horseradish, Worcestershire and 1 teaspoon Tony’s Original Creole Seasoning in a jar and shake well.
- Serve with cooked and cooled shrimp.
Making the Tony’s Cooked Shrimp:
- Combine 1 pound of uncooked shrimp and Tony’s 30-Minute Seafood Marinade.
- Cover and refrigerate for at least 30 minutes, or longer for a more intense flavor.
- Pan sear the shrimp until they are pink.
Making Pan-Seared Shrimp:
- Melt butter in a sauté pan.
- Add 1 pound of uncooked shrimp.
- Add 1 teaspoon Tony’s Original Creole Seasoning.
- Cook for one minute until shrimp is pink.
- Remove from the pan and place on a paper towel-lined plate.
- Serve hot.
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from our Cajun Country Cookbook
Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa
Fresh, sweet, citrusy and full of the flavor of Creole herbs, these Mini Cajun Crab Cakes…
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