Shrimp Stuffed Jalapenos
6 - 8 people
00h 15
00h 25
These shrimp stuffed jalapeno peppers will ignite your taste buds! This appetizer delivers a delectable balance of creamy, spicy and savoury flavours. Easy to make and great for holiday parties, game day, or an appetizer for a meal with friends!
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Ingredients and Method
Ingredients
- 1 package ButcherBox.ca Selva Extra Jumbo Black Tiger Shrimp, tails and shells removed
- 4 tbsp ButcherBox.ca grass fed butter, salted (2 tbsp melted)
- 12 large jalapeno peppers
- 3/4 cup old or sharp Cheddar cheese
- 8 oz cream cheese, softened
- 1 1/2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp + 1/4 tsp smoked paprika
- 1/4 tsp salt (or to taste)
- 1/4 cup gluten free bread crumbs
- for garnish fresh Italian parsley, chopped or slice green onion
Method
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large skillet, melt 2 tbsp of butter, add shrimp and ½ tsp smoked paprika, season with salt and pepper. Sauté shrimp until pink in colour, and firm to the touch. Remove from heat and let cool. Once cooled, roughly chop shrimp.
- Cut jalapenos in half lengthwise and remove seeds.
- In a mixing bowl, combine cream cheese, cheddar, Cajun seasoning, garlic powder, remaining smoked paprika and salt. Mix to blend well, with a smooth texture.
- Spoon generous amount of filling into each jalapeno half, smoothing the top with the back of a spoon, place jalapenos on your lined baking sheet.
- Top each pepper with some chopped shrimp, press in slightly.
- Mix breadcrumbs with melted butter to make crumbly and sprinkle over jalapenos for a crispy topping.
- Bake in preheated oven for 15 – 20 minutes, or until peppers are tender and filling is bubbly and golden brown.
- Garnish with parsley and/or green onions. Serve with sour cream or ranch for dipping.
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