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, in these Cajun Shrimp-Stuffed Poblano Peppers. 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.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!
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.
Servings 4 servings
- 2 large poblano peppers
- ½ 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
- ¼ cup feta cheese crumbled
- ¼ cup Mozzarella cheese shredded
- 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.
Calories: 127kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 157mg | Sodium: 698mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 71mg | Calcium: 188mg | Iron: 2mg
Nutritional values are approximate.
Ok, that’s it. I’m officially giving up fried onion rings. And fried pickles. From here on, it’s these fried poblano strips for me and nothing else. They have that nice crunch you get from panko breadcrumbs. And they have that nice little kick from the poblanos and cayenne. Not really hot, just a great spiciness.
I served these little treasures on top of a grilled ribeye steak. But of course you could eat fried poblano strips as a side or even an appetizer, served with a cool Ranch dipping sauce.
Also try my Cajun fried mushrooms and beer-battered fried mushrooms.
Fried Poblano Strips
Ok, that’s it. I’m officially giving up fried onion rings. And fried pickles. From here on, it’s these fried poblano strips for me and nothing else.
Roast the poblanos under your broiler or on the grill until well charred, turning to get all sides good and roasted.
Remove from heat and let cool until you can handle them.
Remove the charred skins and seeds. Do not rinse them in water or you’ll loose all the great roasted flavor.
Cut the peppers into rings (some of my peppers exploded, so I ended up with pepper bites instead of rings).
Heat oil in a deep fryer or deep pan to 350 F.
Arrange 3 shallow bowls.
In the first place the flour and stir in a few pinches of salt.
In the second bowl, crack the eggs and scramble them with a fork or whisk.
The last bowl is for the panko and cayenne. Just stir them together.
Working in batches, dip the poblano rings into the flour and coat.
Shake off any excess flour, then dip them into the eggs. Coat well.
Shake off any excess egg, and dip into the panko mixture. Coat well.
Slowly add the poblanos to the oil. Fry them until golden and crispy on the one side, 2-4 minutes, then flip and fry on the other side for about the same amount of time.
Remove to a paper towel-lined plate and sprinkle with salt.
Calories: 1693kcal | Carbohydrates: 50g | Protein: 11g | Fat: 168g | Saturated Fat: 134g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 254mg | Potassium: 289mg | Fiber: 4g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 72mg | Calcium: 82mg | Iron: 4mg
Nutritional values are approximate.