Once again, I must extoll the wonderful virtues of the stuffed chili pepper. Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity. Practically anything you can conceive of can be stuffed into a chili pepper and made better. You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers. I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. "Please please!" They were calling my name.
And so was the shrimp. Cajun shrimp!
When working with shrimp, Cajun is such a tasty way to go. You don't often get to mix seafood with cheese in an effective way, but this is one of them. The combination of Cajun shrimp with the mixture of Manchego and goat cheese, along with the basil and hot sauce -- it's just so good. It defintely belongs on both mine and Patty's favorite recipes lists.
I mentioned hot sauce. The recipe calls for your favorite hot sauce. You can certainly try any of the hot sauces from our hot sauce recipes page, but for today I used an excellent artisan sauce from Lucky Dog Hot Sauce. Lucky Dog has a number of excellent hot sauces on the market, including the flavorful Dia del Perro sauce, which is a medium heat pepper sauce with alderwood-smoked serrano peppers, green tomatillo, toasted onion, roasted garlic and chile tepin. Good stuff! Having a good hot sauce on hand makes for a quick and easy recipe like stuffed peppers.
Check out Lucky Dog and purchase their hot sauces at Amazon (affilliate link!): Lucky Dog - Dia Del Perro Hot Sauce
I also took too many pictures of this recipe! We couldn't help ourselves. They were just too pretty. I hope you enjoy them!
Cajun Shrimp Stuffed Poblano Peppers - Recipe
- 2 large poblano peppers
- 8 ounces shrimp, peeled and deveined
- 1 teaspoon olive oil
- 1 tablespoon Cajun seasonings
- 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
- Fresh cilantro, chopped, for topping
- Preheat oven to 375 degrees.
- 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 olive oil. Toss with Cajun seasonings.
- Heat a pan to medium heat and saute the shrimp a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.
- Add cheeses, basil and hot sauce. Mix well.
- Scoop the mixture into the peppers and bake 30-40 minutes, to your preference.
- Top with fresh cilantro and serve with extra hot sauce! Serves 2-4.