BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThe perfect blend of Tex-Mex and Creole flavors come together for a tasty shrimp dip stuffed in poblano Peppers. High Heels & Good Meals says with or without the poblano Peppers, this dip will bring a great flavor to whatever party or meal you plan.
Ingredients
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2 Large Poblano Peppers, Split in Half
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1 1/2 Tablespoons Tony’s BOLD Creole Seasoning
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3 Teaspoons Extra Virgin Olive Oil
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1/2 Tablespoon Garlic Powder
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1/2 Tablespoon Onion Powder
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1/2 Tablespoon Smoked Paprika
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4 Ounces Cream Cheese
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4 Ounces Shredded Pepper Jack
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1 Pound Shrimp, Cleaned & Deveined
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1 Small Onion, Chopped
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4-6 Cloves Garlic, Minced
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1 Green Bell Pepper, Chopped
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2 Tablespoons Pickled Jalapeños, Chopped
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Parsley, Chopped for Garnish
- Clear
Directions
- Preheat oven to 375°F.
- Slice poblano Peppers in half, lengthwise, and clean out the insides. Spray a baking dish with cooking spray oil and then place the poblano Peppers in the baking dish.
- Heat a skillet to medium heat, add 1 teaspoon of olive oil and cook chopped onions, green pepper and garlic until soft. Reserve in a mixing bowl.
- Add 1 teaspoon olive oil to shrimp and season with Tony’s BOLD Creole Seasoning, garlic powder, onion powder and smoked paprika. Mix well.
- In the same skillet, cook the shrimp, 2 minutes per side.
- Cool and shop the shrimp then add to the mixing bowl with veggies. Add chopped jalapeño peppers and cream cheese. Mix everything together well.
- Scoop the mixture into the poblano peppers and bake at 375°F for 15-20 minutes.
- Take out and add Pepper Jack cheese on top of each poblano pepper and bake for an additional 5 minutes until cheese is melted.
- Take out of oven and garnish with chopped parsley and red pepper flakes. Enjoy!
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