Stuffed Shrimp With Scampi Sauce and Toffee-Apple Dip

• Stuffed Shrimp with Scampi Sauce
• French-fried onions1⁄3 cup

  coarsely crushed

• fresh Italian parsley↗2 tablespoons

  coarsely chopped

• white wine↗1⁄3 cup

  (or chicken broth)

• large shrimp↗24

  tail on (peeled and deveined, about 10 oz)

• premium lump crab cakes2

  (3 ounce), thawed

• scampi, finishing sauce↗1⁄2 cup
• Toffee-Apple Dip↗
• sweet apples1 1⁄2 cups

  slices chopped

• toffee pieces↗1

  (8 ounce), divided

• whipped cream cheese↗1

  (8 ounce) container

• brown sugar↗3⁄4 cup

  firmly packed

• granulated sugar↗1⁄2 cup
• vanilla extract↗1 teaspoon
• deli cinnamon sugar pita chips↗1

  (8 ounce) bag

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Crush fried onions. Chop parsley.

3. 3

   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).

4. 4

   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.

5. 5

   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.

6. 6

   Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.