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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, toss the peeled and deveined shrimp with paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.

In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and well combined.

Add Old Bay seasoning, 1/2 teaspoon garlic powder, onion powder, cayenne pepper, 1/4 teaspoon black pepper, and chopped fresh parsley to the cream cheese mixture. Stir thoroughly until all seasonings are evenly incorporated.

Gently fold the flaked crab meat into the seasoned creamy mixture. Then, fold in 1 1/2 cups of the shredded Monterey Jack cheese.

Spoon the crab and cheese mixture into the prepared baking dish, spreading it evenly.

Arrange the cooked shrimp over the crab mixture in the baking dish. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.

Bake for 15-20 minutes, or until the casserole is bubbly and the cheese topping is melted and lightly golden.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped chives, if desired.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, toss the peeled and deveined shrimp with paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.

In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until smooth and well combined.

Add Old Bay seasoning, 1/2 teaspoon garlic powder, onion powder, cayenne pepper, 1/4 teaspoon black pepper, and chopped fresh parsley to the cream cheese mixture. Stir thoroughly until all seasonings are evenly incorporated.

Gently fold the flaked crab meat into the seasoned creamy mixture. Then, fold in 1 1/2 cups of the shredded Monterey Jack cheese.

Spoon the crab and cheese mixture into the prepared baking dish, spreading it evenly.

Arrange the cooked shrimp over the crab mixture in the baking dish. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the casserole.

Bake for 15-20 minutes, or until the casserole is bubbly and the cheese topping is melted and lightly golden.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped chives, if desired.
