Description
A delightful dish featuring tender shrimp in a rich, creamy sauce with the smokiness of roasted poblano peppers.
Ingredients
Scale
- 4 poblano peppers, charred
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, roughly chopped
- 2 garlic cloves, minced
- 1 lb. medium shrimp, peeled and deveined
- 1 cup Mexican crema or sour cream
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup shredded Manchego cheese
Instructions
- Prepare the poblanos by roasting them on a comal or grill until blistered. Transfer to a plastic bag and let sit for 10 minutes.
- Peel the skins off the peppers, deseed, and slice into strips.
- Heat vegetable oil and butter in a skillet over medium-high heat until melted. Add onions and sauté until transparent (2-3 minutes).
- Incorporate roasted poblano strips and garlic into the skillet, cooking for another 2 minutes.
- Add the shrimp and cook until pink and opaque. Mix in Mexican crema and 1/3 of the chopped cilantro, seasoning to taste.
- Cover and let simmer on low heat for 8-10 minutes to meld flavors.
- Serve over pasta or rice, garnished with remaining cilantro and shredded Manchego cheese.
Notes
For added spice, consider using sliced jalapeños. Use light versions of crema for a lower-calorie option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg