Cajun Shrimp Stuffed Poblano Peppers



Ingredients

  • 2 large poblano peppers
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 jalapeno pepper chopped (or use a serrano pepper for more heat)
  • 2 cloves garlic chopped
  • 8 ounces shrimp peeled and deveined
  • 1 tablespoon Cajun seasonings or more to taste
  • 4 ounces goat cheese
  • 4 ounces shredded Manchego cheese
  • 10 or so large basil leaves shredded
  • 1 tablespoon or more of your favorite hot sauce if desired
  • Fresh cilantro chopped, for topping

Instructions

  1. 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.
  2. Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
  3. Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.

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