Hooley’s Devil Stuffed Shrimp


This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!

Original recipe makes 12 appetizers


12 jumbo cooked shrimp, peeled and deveined with tails on
1/2 cup 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) package cream cheese, softened
1 pinch paprika, for garnish

  • PREP

    15 mins


    15 mins


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


Calories: 60 kcal
Carbohydrates: 0.8 g
Cholesterol: 66 mg
Fat: 2.9 g
Fiber: 0.1 g
Protein: 7.5 g
Sodium: 164 mg