30-Minute Seafood Marinade 
Original Creole Seasoning 
Cajun Lemon Pepper Shrimp
These Cajun Lemon Pepper Shrimp by @TFTI.BBQ are tossed in Tony’s Fish Fry mix, fried to…
Get RecipeThese crispy, golden “shrimp in a blanket” juicy shrimp by @Creoleseoul are wrapped in a crunchy wonton wrapper, perfect for dipping and even better for sharing.
Ingredients
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For The Shrimp:
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- 1 pound large shrimp
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- Tony Chachere’s Seafood Marinade
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- Tony Chachere’s Creole Seasoning, to taste
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- 12 wonton wrappers
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- 2 eggs beaten in bowl
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- ¼ cup cilantro, finely chopped
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- vegetable oil, for frying
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For The Remoulade:
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- 1 cup mayo
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- 2 tablespoons grainy or Creole mustard
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- 1 clove garlic minced
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- 1 tablespoon creamed horseradish
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- 1 teaspoon Worcestershire sauce
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- 1 teaspoon lemon juice
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- 1/2 teaspoon Tony Chachere’s Creole Seasoning
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- 1/2 teaspoon smoked paprika
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- 1/8 teaspoon cayenne pepper
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- 1 tablespoon chopped fresh parsley
- Clear
Directions
- Combine all remoulade ingredients in a bowl, adjusting amounts to taste. Refrigerate until ready for use.
- To prepare the shrimp, carefully peel off shells but keep the tails on the shrimp.
- Make three to five vertical cuts going halfway down along the inner curve of each shrimp, followed by a long horizontal cut down the inner shrimp curve. Lightly press shrimp to straighten out. Repeat with the rest of the shrimp.
- Pour Tony Chachere’s Seafood Marinade into a bowl along with the Creole Seasoning, cayenne pepper and cilantro. Stir to combine. Submerge shrimp into the marinade, cover and let sit in the refrigerator for at least 30 minutes.
- Heat oil to 350°F.
- Cut each wonton wrapper diagonally in half to create great triangles. Add one shrimp to the left corner of the wonton wrapper triangle, leaving the tail hanging out, and begin to roll up tightly until you reach the top corner of the wrapper. Add egg wash to the top corner, fold it downward and continue rolling. Add egg wash to the remaining corner and complete rolling to seal tightly. Repeat with the remaining shrimp.
- Heat oil to 350°F.
- Drop batches of the rolled shrimp in the oil and fry until golden brown all around. Transfer to a wire rack to drain excess oil.
- Add finished shrimp to a serving plate and garnish with chopped parsley. Add remoulade sauce on the side and enjoy.
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