Cajun Shrimp Stuffed Jalapeños

This past week my wife Andi and I went to New York City with Kellie Pickler and her husband Kyle Jacobs to promote CMT‘s ILoveKP. While there, we were all in the audience of the television show, “Harry”, where Kellie was a guest. Much to my surprise, I was asked with a moment’s notice to perform a duet with Harry Connick Jr. by the man himself. This came about as a spontaneous move on Harry‘s part after Kyle told him that I was in the audience and was one of the writers of “Every Time I Fall In Love”; a song Harry recorded on his new album, “That Would Be Me”. It was a little nerve racking with only a minute to think about it but I couldn’t pass it up and I knew I was very fortunate to have an opportunity to sing with him. It was quite an honor to say the least.

So… For this week’s Hillbilly Supper Club, in honor of Harry Connick Jr., I thought I would take it to NOLA with some cajun inspired cooking. Thanks to my cowriters Sarah Buxton and “Big Al” Anderson for writing the song with me and thanks to Kellie and Kyle for including me that day.

It was a special moment for me and I won’t forget it.

Cajun Shrimp Stuffed Jalapeños

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Hint From Ken:

Setting each ingredient on the list out on the counter first makes preparation much easier. Use fresh or previously frozen wild shrimp if possible for best results. Delicious served with steamed white rice and french bread and a crisp, dry white wine or cold ©Abita Beer.

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16 medium/large fresh shrimp (peeled and deveined)

8 large jalapeño peppers (seeded and halved long ways)

8 oz cream cheese (softened)

8 oz monterey jack cheese (shredded)

1/2 cup green onion (finely chopped)

8 strips bacon (halved)

1 cup cooked andouille sausage (chopped)

1 tbsp Louisiana Brand© cajun seasoning

2 tbsp butter

1 medium tomato (chopped)

Lemon wedges

1/2 cup parsley (chopped)

Louisiana  Hot sauce

Louisiana Brand© Remoulade Sauce

To make:

Set out cream cheese and allow to soften…

Preheat oven to 425 degrees…

Next:

Melt butter in sauce pot then pour in a medium sized bowl…

Add raw peeled and deveined shrimp and 1/2 of cajun seasoning. Stir well to coat shrimp evenly with butter and seasoning.

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In a mixing bowl…

Using your hands combine softened cream cheese, monterey jack cheese, chopped green onion, andouille sausage and the other 1/2 of cajun seasoning.

knead and fold until well blended.

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Next:

Spoon cheese mixture into jalapeño pepper halves and arrange on baking sheet.

Lay one or two shrimp long ways on top of each stuffed pepper then starting at one end wrap with bacon across to the other.

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screen-shot-2016-11-05-at-4-35-44-pmArrange on baking sheet and bake at 425 for 25 minutes or until golden brown.

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Serve over steamed who rice with Louisiana© brand remoulade sauce, hot sauce, chopped parsley, tomatoes and lemon wedge.

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Cheers to Harry Connick Jr. In this weeks’s NOLA inspired Hillbilly Supper Club

©Ken Johnson Hillbilly Supper Club 2016

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