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Creamy Shrimp Poblano

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A delightful dish featuring creamy goodness, poblano peppers, and succulent shrimp, perfect for weeknight dinners or impressing guests.

Ingredients

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  • 4 poblano peppers
  • 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

  1. Begin by heating a comal or a dry skillet over high heat. Roast the poblano peppers until blistered and charred. Place them in a plastic bag, seal it, and let them sit for 10 minutes to make peeling easier. Afterward, peel, deseed, and slice the peppers.
  2. In a large skillet, combine the vegetable oil and butter over medium-high heat until melted. Add the chopped onions and sauté for 2-3 minutes until transparent.
  3. Add the poblano strips and minced garlic, cooking for an additional 2 minutes.
  4. Once ready, add the peeled shrimp and cook until pink, about a few minutes. Stir in the Mexican crema and 1/3 cup cilantro. Season with salt and pepper, cover, and let simmer on low for 8-10 minutes.
  5. To serve, spoon the shrimp mixture over pasta or rice, garnishing with shredded Manchego cheese and remaining cilantro.

Notes

For extra smoky flavor, grill the poblano peppers. Customize the dish with additional vegetables or different proteins as desired.

Nutrition

Find it online: https://yummyfirst.com/creamy-shrimp-poblano/