Original Creole Seasoning 
30-Minute Seafood Marinade 
Finger Lickin Sticky Chicken
Get ready to lick your fingers clean—this sticky chicken by @southernvibin is the ultimate blend of…
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
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