16 fresh or frozen large shrimp in shells (about 12 oz)
2 tablespoons light tub-style cream cheese, softened
2 tablespoons light mayonnaise or salad dressing
1 teaspoon dijon-style mustard
1/3 teaspoon salt
1 6.5 oz can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely-chopped roasted red sweet pepper
Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp, pat dray with paper towels.
Preheat oven to 425 degrees. Line a 15×10 inch baking pan with foil, set aside.
In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard and salt. Stir in crabmeat, green onion, and roasted pepper until combined.
Butterfly each shrimp by cutting through the rounded side almost to the other side, open shrimp and lay flat, cut sides down, in prepared baking pan.
Divide crab mixture among shrimp in a mound on each shrimp. Bring shrimp tails up and over the crab mixture.
Bake about 10 minutes or until shrimp are opaque. Serve warm.
Carbs: 0 per serving. 16 Servings.
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