Shrimp ñ Crab Topping with Sauce Anytime

[Hj]

16 fresh or frozen x-large shrimp in shells
2 T. cream cheese softened
2 T. Kraft real mayo or a tad of sour cream with this
1 tsp. Chipotle Zaaschila Salsa de Chipotle Creamosa at Walmart sauce*
1/8 tsp. sea salt
1) 6 ½ oz. can lump crabmeat, drained and flaked
2 T. green onion finely chopped
2 T. roasted red sweet pepper finely chop or 2 T. jalapeño diced fine

Thaw shrimp- if frozen. Peel - devein shrimp- leaving tails intact. Rinse shrimp; pat dry with paper towels. Preheat oven to 425°F. Line a 15”x10”x1” baking pan with foil; set aside.

Medium bowl- beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayo-* chipotle Zaaschila sauce or amount to UR liking ñ salt. Stir in crabmeat- green onion ñ jalapeño or red pepper until combined.

Butterfly each shrimp by cutting through rounded side almost to other side. Open shrimp- lay flat- cut side down- in prepared baking pan. Divide crab mixture among shrimp- shaping mixture into a mound. Bring shrimp tails up - over the crab mixture.

Bake about 10 minutes or until shrimp are opaque. Serve warm.

Note~ To make this recipe really easy for catering or parties. Buy the pre-made Jalapeño Crab Cream cheese ñ just place on top of these little cooked babies -served cold ñ with a few either cilantro- parsley or chives sprinkled on top on a cracker. Cover them well till serving time ñ all that needs to be done is placing them on the crackers. U can place crackers around a platter filled with these- but I found most skip the cracker -this way they eat the cracker ñ shrimp - again these go further.
Have made these with some shredded finely cabbage little shredded carrot ñ shredded jicima ñ use UR favorite homemade dressing –topped with cilantro leaves or parsley chopped on party bread or crackers.

[boomer453]

that looks really good, and simple-have to try that over the holidays.