Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
You could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.
For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.
- 2 large poblano peppers
- 1/2 pound shrimp, raw or pre-cooked, 24-30 count, peeled, deveined
- 1 teaspoon olive oil (if you are using raw shrimp)
- 1 tablespoon Cajun seasoning
- 1/4 cup ounces feta cheese, crumbled
- 1/4 cup shredded mozzarella cheese
- 2 teaspoons dried basil, crumbled
- 1 tablespoon hot sauce
- Cilantro, chopped, for garnish
- Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
- Preheat oven to 375 F.
- Cut the peppers in half lengthwise. Remove any stems or seeds.
- If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
- If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
- Add the cheeses, basil and hot sauce to the shrimp Stir.
- Transfer shrimp mixture to the poblanos and place on a baking dish.
- Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
- Serve garnished with chopped cilantro.