Shrimp Stuffed Peppers Cajun Style Recipes

CAJUN STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
• Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.

CAJUN SHRIMP STUFFED POBLANO PEPPERS - RECIPE

Steps:

• Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. FLip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins.
• Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
• Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.
• Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.
• Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.
• Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.
• Add cheeses, basil and hot sauce (if using). Mix well.
• Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
• Top with fresh cilantro, spicy chili flakes, and serve with extra hot sauce! Serves 2.

CAJUN SHRIMP STUFFED JALAPENO PEPPERS (ALLIGATOR EGGS)

Steps:

• Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel.
• Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat).
• For the stuffing: Mix all and chill for 1 hour.
• Spoon or pipe in about 1 tablespoon (don't over fill--chili should close). Refrigerate until ready (this could be done the day before).
• Heat peanut oil in fry pan or deep fryer to 350 degrees F.
• Blend remaining ingredients in bowl and dredge stuffed chilies a few at a time and drop them into the hot oil. Cook until golden brown, turning once (about 5 minutes).
• Drain on paper towels and season with salt or Tony's.