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Creamy Shrimp Poblano

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A comforting dish featuring shrimp and smoky roasted poblano peppers, perfect for any occasion.

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. After they are roasted, place them in a plastic bag, seal it, and let them sit for 10 minutes.
  2. Once cooled, peel, deseed, and slice the peppers into strips.
  3. In a large skillet, combine the vegetable oil and butter over medium-high heat until melted and bubbling. Add the chopped onions to the skillet, sautéing them for 2-3 minutes until they become transparent.
  4. Next, incorporate the roasted poblano strips along with the minced garlic. Let them cook together for an additional 2 minutes.
  5. Once the aroma fills the air, it’s time to add the peeled shrimp to the skillet. Cook until they turn pink and opaque for just a few minutes.
  6. Gently stir in the Mexican crema and 1/3 cup of chopped cilantro, season with salt and pepper, cover, and let it simmer on low for 8-10 minutes.
  7. To serve, spoon the shrimp mixture over a bed of pasta or rice, garnishing with shredded Manchego cheese and remaining cilantro.

Notes

Roasting the poblano peppers well enhances the flavor. Don’t overcrowd the skillet while cooking shrimp to achieve a nice sear.

Nutrition

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