Ingredients
- 12 large jalapeños, halved and seeds removed
- 1/2 lb cooked shrimp, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tsp Cajun seasoning
- 1/4 cup cooked bacon, crumbled
- Fresh chives, for garnish
Instructions
- Preheat your oven to 375°F (190°C). This temperature ensures that the jalapeños cook evenly and that the filling becomes hot and bubbly without burning. It’s a good idea to position the oven rack in the middle to allow for even heat distribution.
- Next, prepare the jalapeños. Carefully slice them in half lengthwise and remove the seeds. You can do this by gently scraping the inside with a spoon. Removing the seeds helps reduce the heat of the jalapeños while still keeping the flavor. If you prefer a spicier kick, you can leave some of the seeds intact. Set the jalapeño halves aside on a baking sheet, lining it with parchment paper or lightly greasing it to prevent sticking.
- In a medium mixing bowl, combine the finely chopped cooked shrimp with the softened cream cheese, shredded cheddar cheese, Cajun seasoning, and crumbled bacon. Stir everything together until the mixture is smooth and well-incorporated. The cream cheese will help bind the ingredients, while the cheddar will add a creamy, melty texture. The Cajun seasoning brings the heat and deep flavors, and the bacon provides a savory crunch that complements the shrimp.
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