Fiery Cajun Shrimp Jalapeños (Print Version)
# Ingredients:
→ Jalapeños Stuffed
01 -
12 big fresh jalapeños, cut in half, insides scooped out
02 -
225 g shrimp, skinned, cleaned, chopped up small
03 -
115 g cream cheese, room temp
04 -
50 g cheddar, shredded
05 -
30 g mozzarella, shredded
06 -
1 tablespoon Cajun spice blend
07 -
1 minced garlic clove
08 -
1 tablespoon chopped green onions (if you want)
09 -
1 tablespoon olive oil
10 -
Salt as you like
11 -
Black pepper as you like
→ Toppers
12 -
Some chopped green onions or parsley
13 -
A little grated Parmesan (optional)
# Instructions:
01 -
Set your oven to 200°C. Cover a baking tray with foil or parchment paper.
02 -
Chop each jalapeño in half the long way. Scoop out the seeds and white bits so they're ready to be filled.
03 -
Pour olive oil into a fry pan and set it over medium heat. Toss in the chopped shrimp, garlic, and Cajun seasoning. Stir for a couple minutes till the shrimp turn white. Take them off heat so they cool a bit.
04 -
Toss shrimp mixture into a bowl with cream cheese, mozzarella, cheddar, and green onions if you want. Sprinkle in pepper and salt to your liking.
05 -
Put shrimp and cheese mix inside each jalapeño shell. Use your spoon to press in a bit more if you need to.
06 -
Line up jalapeños on your baking tray and pop them in for 15–20 minutes. Pull them out when cheese is bubbly and the peppers feel soft.
07 -
Dust with green onions or parsley on top. Add a little parmesan if you’d like. Best eaten warm right away.
# Notes:
01 -
Want it hotter? Leave in a few seeds when scooping out jalapeños.
02 -
You can save time with pre-cooked shrimp.
03 -
Stash leftovers in the fridge for three days at most. To freshen them up, warm in your oven or air fryer.