Stuffed Shrimp Scampi with Caramel Apple Dip
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 642, total fat 28 G., saturated fats 13 G., proteins 17 G., carbohydrates 81 G., fiber 2 G., cholesterol 179 mg, sodium 875 mg, sugar 59 G.
Calories 642, total fat 28 G., saturated fats 13 G., proteins 17 G., carbohydrates 81 G., fiber 2 G., cholesterol 179 mg, sodium 875 mg, sugar 59 G.
Surprisingly, even shrimp can be stuffed, and this appetizer will look very elegant on your holiday table. For this, you'll need large shrimp with tails on. Butterfly them, fill them with crumbled crab cake, and bake. Serve with cream cheese dip with soft toffee and apple.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Stuffed shrimp in scampi sauce
- 1/3 cup deep-fried onion, crumbled
- 2 tablespoons fresh Italian parsley, coarsely chopped
- 1/3 cup white wine (or chicken broth)
- 24 large shrimp, peeled and deveined (approximately 280 g), with tails
- 2 crab cakes, weighing 90 g each, defrosted
- 0.5 cup scampi sauce
Caramel apple dip
- 1.5 cups chopped sweet apple
- 1 package (220 g) butterscotch, divided
- 1 package (220 g) whipped cream cheese
- 3/4 cup firmly packed brown sugar
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 1 bag (220 g) of cinnamon sugar pita chips
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Recipes with similar ingredients: shrimps, white wine, crab meat, apples
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Chop the fried onion. Finely chop the parsley.
- Pour the wine into a 22cm square baking dish. Butterfly the shrimp by making a slit down the back of the shrimp. Open the shrimp and flatten it.
- Place about 1 teaspoon of crab cake mixture on the back of each shrimp; fold the tail over the filling and place the shrimp in a baking dish. Repeat with the remaining shrimp (wash your hands).
- Bake for 10-12 minutes, or until the shrimp are pink and opaque and the filling reaches 165°F (73°C). Transfer the shrimp to a serving platter and sprinkle with onion. Add the scampi sauce to the same dish and toss, then sprinkle with parsley. Pour the sauce over the shrimp and serve.
- Caramel apple sauce:
Cut the apples into small pieces; set aside 0.5 cups of apples and 0.5 cups of toffee for later use. Mix the remaining ingredients (except the chips) until smooth. Transfer the sauce to a serving bowl and refrigerate until ready to serve.
Sprinkle the sauce with the remaining apples and toffee pieces. Arrange the chips around the sauce and serve.
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