Ingredients
- jumbo cooked shrimp, peeled and deveined with tails on
- /2 cup crabmeat, flaked
- tablespoon chili sauce
- teaspoon prepared horseradish
- dashes hot pepper sauce (e.g. Tabasco)
- tablespoons capers, drained
- (3 ounce) package cream cheese, softened
- pinch paprika, for garnish
Instructions
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Step 1
Start by slicing each shrimp along the back, being careful not to cut all the way through, creating a pocket for the stuffing. In a mixing bowl, combine the flaked crabmeat, chili sauce, horseradish, hot pepper sauce, and capers. I like to use a fork to gently toss everything together so the flavors meld without mashing the crab. Then blend in the softened cream cheese until the mixture becomes a sticky, cohesive paste. This step is easier if the cream cheese is truly at room temperature—I've found that cold cream cheese can cling to the capers and create uneven pockets. Using about a tablespoon per shrimp, stuff the prepared mixture into each opened shrimp. Arrange them on a serving plate, and finish with a light sprinkle of paprika over the tops for a pop of color. Chill the stuffed shrimp in the refrigerator for at least 30 minutes. This allows the filling to set and the flavors to marry, making them easier to eat and more refreshing. Serve them cold as a delightful keto appetizer that's sure to disappear quickly.