Complexity: Medium


  • 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.