Mexican

Cheesy Cajun Shrimp Boats

Prep Time: 35 min  |  Cook Time: 22 min  |  Servings: 6  |  Calories: 358
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Cheesy Cajun Shrimp Boats
Prep Time
35 min
Cook Time
22 min
Servings
6
Calories
358

Ingredients
  • 6 large poblano peppers*
  • 2 cups cooked rice
  • 1 lb. cooked small shrimp (or chopped large shrimp)
  • 1 cup thick and chunky salsa
  • 1 Tbsp. Cajun or blackened seasoning mix
  • 1-3/4 cups (7 oz.) Sargento® Shredded Nacho & Taco Cheese, divided
  • 1/2 cup chopped cilantro
Directions
  1. Slice off about 1/4 of peppers lengthwise. Finely chop the slices; place in a large bowl. Remove and discard seeds from pepper "boats." Cook in simmering water to cover, 4 minutes or until crisp-tender. Drain well; transfer to a 13 x 9-inch glass baking dish.
  2. Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well. Stir in 1 cup cheese. Spoon mixture into peppers boats, mounding if necessary.
  3. Bake in a preheated 375°F oven 20 minutes or until hot. Combine cilantro and remaining cheese; sprinkle over pepper boats. Return to oven; bake 2 minutes or until cheese is melted.

Serving Size 6

Calories 358

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.10g 20%
Sat. Fat 6.30g 33%
Mono Unsat. Fat 3.00g
Poly Unsat. Fat 1.10g
Cholesterol 183mg 61%
Sodium 741mg 39%
Amount/Serving%DV*
Total Carbohydrate 31g 10%
Dietary Fiber 5g 20%
Sugars 0g
Protein 30g
Amount/Serving%DV*
Vitamin A 434RE
Vitamin C 9mg 17%
Calcium 290mg 29%
Iron 5mg 28%