Hooley's Devil Stuffed Shrimp recipe

All Recipes Appetizers and Snacks Spicy

Ingredients

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

Nutrition Info

59.6 calories
carbohydrate: 0.8 g
cholesterol: 65.7 mg
fat: 2.9 g
fiber: 0.1 g
protein: 7.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 164.3 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.

  2. 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.

  3. 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.

Recipe Yield

12 appetizers

Recipe Note

This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!

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