Stuffed Shrimp Scampi with Caramel Apple Dip

Ingredients:

Stuffed shrimp in scampi sauce

• 1/3 cup deep-fried onion, crumbled
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1/3 cup white wine (or chicken broth)
• 24 large shrimp, peeled and deveined (approximately 280 g), with tails
• 2 crab cakes, weighing 90 g each, defrosted
• 0.5 cup scampi sauce

Caramel apple dip

• 1.5 cups chopped sweet apple
• 1 package (220 g) butterscotch, divided
• 1 package (220 g) whipped cream cheese
• 3/4 cup firmly packed brown sugar
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 1 bag (220 g) of cinnamon sugar pita chips

Preparation:

1. Preheat oven to 200°C. Chop the fried onion. Finely chop the parsley.
2. Pour the wine into a 22cm square baking dish. Butterfly the shrimp by making a slit down the back of the shrimp. Open the shrimp and flatten it.
3. Place about 1 teaspoon of crab cake mixture on the back of each shrimp; fold the tail over the filling and place the shrimp in a baking dish. Repeat with the remaining shrimp (wash your hands).
4. Bake for 10-12 minutes, or until the shrimp are pink and opaque and the filling reaches 165°F (73°C). Transfer the shrimp to a serving platter and sprinkle with onion. Add the scampi sauce to the same dish and toss, then sprinkle with parsley. Pour the sauce over the shrimp and serve.
5. Caramel apple sauce:
   
   Cut the apples into small pieces; set aside 0.5 cups of apples and 0.5 cups of toffee for later use. Mix the remaining ingredients (except the chips) until smooth. Transfer the sauce to a serving bowl and refrigerate until ready to serve.
   
   Sprinkle the sauce with the remaining apples and toffee pieces. Arrange the chips around the sauce and serve.