Shrimp & Crab Stuffed Fillo Shells
¼ cup of finely diced green onion
1 can cream of mushroom soup
4 ounces Velveeta Cheese
¼ tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
½ lb. shrimp, peeled and deveined
½ cup of crab meat (do not use the imitation crab products)
2 (15 count) packages Athens Mini Fillo Shells
¼ cup butter
½ tbsp. garlic powder
- Saute Shrimp in butter with garlic powder.
- Do not drain.
- Add remaining ingredients and stir well until warm and blended. Taste the mixture at this time for extra needed seasoning. If you like your food a little hot and spice add extra cayenne pepper or hot sauce.
- Fill Fillo Shells.
- Bake at 350 degrees for 12 minutes.
Makes 30 shells.