Stuffed Shrimp With Scampi Sauce and Toffee-Apple Dip

READY IN: 30mins


  • Stuffed Shrimp with Scampi Sauce
  • 13
    cup French-fried onions, coarsely crushed
  • 2
    tablespoons fresh Italian parsley, coarsely chopped
  • 13
    cup white wine (or chicken broth)
  • 24
    large shrimp, tail on (peeled and deveined, about 10 oz)
  • 2
    (3 ounce) premium lump crab cakes, thawed
  • 12
    cup scampi, finishing sauce
  • Toffee-Apple Dip
  • 1 12
    cups sweet apples, slices chopped
  • 1
    (8 ounce) bag toffee pieces, divided
  • 1
    (8 ounce) container whipped cream cheese
  • 34
    cup brown sugar, firmly packed
  • 1
    teaspoon vanilla extract
  • 1
    (8 ounce) bag deli cinnamon sugar pita chips


  • Stuffed Shrimp with Scampi Sauce:
  • Preheat oven to 400°F.
  • Crush fried onions. Chop parsley.
  • Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
  • Bake 10–12 minutes or just until shrimp are pink and opaque and stuffing is 165°F Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.
  • Toffee-Apple Dip:
  • Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve.
  • Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.