Ingredients

• 12 jumbos cooked shrimp , peeled and deveined with tails on
• 0.5 cups 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
• 1 pinch paprika , for garnish

Instructions

1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
2. 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. 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.

Nutrition per serving