Ingredients
12
12 servings
- •12 jumbo cooked shrimp, peeled and deveined with tails on
- •½ cup crabmeat, flaked
- •1 tablespoon chili sauce
- •1 teaspoon prepared horseradish
- •2 dashes hot pepper sauce (e.g. Tabasco™)
- •2 tablespoons capers, drained
- •1 (3 ounce) package cream cheese, softened
- •1 pinch paprika, for garnish
Instructions
- Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
- In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
- Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 60
- Carbohydrate: 1g
- Fat: 3g
- Fiber: 0g
- Protein: 8g
- Sugar: 0g
Related Recipes
Cognac Shrimp
Chef John's Deviled Shrimp Ragu
Baked Stuffed Shrimp
Shrimp Boil Stuffed Potatoes
Spicy Grilled Shrimp
Crab-Stuffed Deviled Eggs
Mojo Shrimp
Tropical Shrimp Scampi
Best BBQ Shrimp Ever
Crab and Shrimp Louis
Hot Crab Rangoon Dip
