Cajun Shrimp-Stuffed Poblano Peppers

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?
cajun-shrimp-stuffed-pobalno-peppersYou 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.

Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

Cajun Shrimp-Stuffed Poblano Peppers

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  • 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.

Cajun Honey Lime Wings

There’s wing sauce and there’s WING sauce. The Cajun honey lime sauce on these wings was so good that I’ll be using it on a lot more than ‘just’ wings. A little spice, a little sweet, and a little citrus, all in a thick but not gooey sauce that doesn’t just flow off your wings into the bottom of the basket. Finger-licking good, that’s for sure.
Cajun Honey Lime WingsI used a fairly tame and not overpowering BBQ sauce when I made these Cajun honey lime wings. The flavors could easily be drowned out by an overly sweet smoky BBQ sauce. Just grab your run-of-the-mill regular ole BBQ sauce. Nothing fancy.

I’m a big fan of Cajun-flavored or Cajun-inspired wings. Try my Cravin’ Cajun, Cajun wings with dipping sauce, and my Cajun Bay (a fantastic mix of Cajun and Old Bay seasonings!) wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Cajun Honey Lime Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Cajun seasoning

For the sauce

  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon or more, to taste Sriracha
  • Juice of 1 lime
  • 1 tablespoon Cajun seasoning

Instructions

For the wings

For the sauce

  • Combine all ingredients.

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Blackened Dry Wings

I love blackened chicken. I make a mean blackened chicken alfredo dish. Being that I’ve been on a major chicken wing kick lately (ever since discovering dry wings), I wanted to  get that great blackened seasoning flavor on a wing. And I did. Oh, did I. Blackened dry wings are truly a great thing. Spicy, with hints of onion and garlic. Great eats. I found myself licking all the seasoning off my fingers and still craving more.
Blackened Dry WingsThis is one time I was not shy with the seasoning on my wings. I usually like to be a little light, just so I can still taste the chicken. But blackened seasoning has to be over-the-top. It can’t be done lightly or there just isn’t any point to it. I love dry wings. For a another variation try my garlic Sriracha dry wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Blackened Dry Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
Author Mike

Ingredients

For the wings

  • 4 pounds chicken wings separated
  • 4 tablespoons or more, to taste blackened seasoning (I used Zatarain's), divided
  • 1 tablespoon vegetable oil

Instructions

For the wings