- 10 – 12 jumbo shrimp, peeled and deveined
- 1½ cups lump crabmeat
- Salt and pepper
- Juice of ½ lime
- 1 tsp smoked paprika
- 1 oz butter
- 3 cloves garlic, finely chopped
- 1 tbsp fresh green seasoning
- 1 – 2 large sweet peppers, diced
- 1 cup fresh mushrooms, sliced
- 1½ cups chopped fresh spinach
- ½ tsp salt
- ½ tsp red pepper flakes
- ¼ tsp black pepper
- 8 oz cream cheese, room temperature
- 2 tbsp mayonnaise
- 1 cup grated swiss or mozarella cheese
- 1 cup grated parmesan cheese
- Cooking Spray
Season the shrimp with a little salt, pepper, paprika and lime juice. Set aside to marinate for no more than half hour. Chop shrimp into small pieces.
In a medium saucepan, melt the butter over medium – high heat. Add the shrimp and let cook, no more than 1 – 2 minutes. Remove shrimp and let cool.
In the same pan, add the mushrooms. You may need to add a little more butter to melt. Cook for a few minutes until a little tender. Add the sweet peppers and green seasoning, cooking just until the peppers begin to soften. Add the garlic, stirring to combine and cook for a few minutes, ensuring the garlic does not burn. Season with the salt and pepper. Add the pepper flakes.
Add the crabmeat and spinach, mixing into the vegetables. Cook just until the spinach wilts. Taste and adjust seasoning if necessary. Remove from heat.
Preheat oven to 375 degrees F.
In another bowl, mix together the cheeses and mayonnaise. Add the cooled shrimp and crab mushroom mixture and mix until everything is well incorporated.
Spray a baking dish lightly with cooking spray. Place the mixture in prepared dish
Bake in the preheated oven for 20 – 25 minutes or until the mixture is bubbling and golden brown. Remove from oven and serve immediately with your favorite tortilla chips, toasted bread slices, vegetables/crackers.