SEAcuterie Board

Prep Time

45 minutes

Cook Time

20 minutes


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.


  • 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


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.

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