Fiery Cajun Shrimp Jalapeños (Print Version)
# Ingredients:
→ Stuffed Jalapeños
01 -
Salt, to your liking
02 -
115 g cream cheese, smooth and at room temp
03 -
30 g finely grated mozzarella
04 -
12 big fresh jalapeños, sliced in half, core cleaned out
05 -
Black pepper, sprinkle to taste
06 -
1 clove garlic, smashed and diced up
07 -
225 g shrimp, shells off, cleaned, chopped tiny
08 -
1 tablespoon Cajun spice mix
09 -
1 tablespoon sliced green onions (if you want)
10 -
1 tablespoon olive oil
11 -
50 g shredded cheddar
→ For garnish
12 -
Fresh green onions or parsley, chopped
13 -
A little grated Parmesan (toss it on if you’re feeling fancy)
# Instructions:
01 -
Toss a handful of parsley or green onions on top, then sprinkle some Parmesan if you want. Hand them out hot.
02 -
Slide the filled jalapeños into your oven. Bake about 15 to 20 minutes until they're soft and the top is gooey.
03 -
Fill each jalapeño half with the shrimp-cheese combo, getting it in there nicely with the back of a spoon.
04 -
Grab a bowl and dump in shrimp from the pan, cream cheese, cheddar, mozzarella, and maybe green onions. Toss in salt and pepper till it tastes right.
05 -
Drizzle olive oil in your skillet over medium. Toss in chopped shrimp, Cajun stuff, and garlic. Cook a couple minutes till they're pink, then take it off the burner so it can cool down a bit.
06 -
Chop your jalapeños down the center and pull out the seeds and inner bits so you’ve got a spot to stuff.
07 -
Crank the oven to 200°C. Lay some baking paper or foil on a tray to stop sticking.
# Notes:
01 -
If you like a fiery bite, keep some seeds in your jalapeños.
02 -
To save time, grab shrimp that's already cooked.
03 -
Toss leftovers in the fridge and they'll be good for about three days. Heat them up in the oven or air fryer so they’re not soggy.