Cajun Shrimp Jalapeños (Print Version)
# Ingredients:
→ Filling
01 -
8 oz of soft cream cheese
02 -
1/2 cup of cheddar cheese, shredded
03 -
1 teaspoon of Cajun spice mix
04 -
1/4 teaspoon of smoked paprika
05 -
1/2 teaspoon of garlic powder
06 -
1/2 cup of cooked shrimp, chopped small
07 -
1/4 teaspoon of salt (adjust as needed)
→ Peppers
08 -
12 big jalapeños, cut in half with seeds scooped out
→ Optional Topping
09 -
2 tablespoons of melted butter
10 -
1/4 cup of breadcrumbs
→ Garnish
11 -
Chopped green onions or parsley
# Instructions:
01 -
Set your oven to 375°F (190°C). Line a baking tray with parchment for hassle-free cleanup.
02 -
Grab a medium-sized bowl and stir together the soft cream cheese, chopped shrimp, shredded cheddar, Cajun seasoning, garlic powder, paprika, and salt. Mix well until it’s smooth and combined.
03 -
Use a spoon to pack the cheesy shrimp mix into each jalapeño half. Place them on the lined baking tray carefully.
04 -
For an extra crunch, mix the breadcrumbs with the butter in a small dish and sprinkle on top of the stuffed jalapeños.
05 -
Pop the tray in the oven and bake for 15-20 minutes. The filling should look bubbly with a toasty finish on top.
06 -
Take them out of the oven and allow to cool briefly. Sprinkle some chopped parsley or green onions over the top, then enjoy them while warm.
# Notes:
01 -
Want to tone down the spice? Boil the jalapeños for 1-2 minutes before you stuff them.
02 -
You can make these ahead and pop them in the fridge for up to a day before baking.
03 -
For a richer option, wrap each stuffed jalapeño half in a thin strip of bacon before baking.