Creamy Shrimp Poblano
Creamy Shrimp Poblano combines smoky roasted peppers and succulent shrimp in a rich sauce, offering an indulgent yet comforting dining experience.
Ingredients
For the shrimp mixture
- 1 lb medium shrimp, peeled and deveined As the star ingredient
- 1 cup Mexican crema or sour cream For creaminess
- 1/2 cup fresh cilantro, finely chopped Adding freshness
- 1/2 cup shredded Manchego cheese Bringing a delightful depth of flavor
For the base
- 4 poblano peppers Their smoky essence is key
- 1 tablespoon butter Adding richness
- 1 tablespoon vegetable oil For sautéing
- 1 medium onion, roughly chopped Contributing sweetness
- 2 cloves garlic, minced Enhancing flavor
Instructions
Preparation
- Heat a comal or skillet over high heat. Roast the poblano peppers, turning occasionally until blistered and charred. Transfer to a plastic bag, seal, and let steam for about 10 minutes, then peel off skin, deseed, and slice into strips.
Cooking the Base
- In a large skillet, heat the vegetable oil and butter over medium-high heat until melted.
- Add the chopped onions and sauté for 2-3 minutes until transparent.
- Introduce the sliced poblano strips and minced garlic, cooking for another 2 minutes.
Add Shrimp and Season
- Add the shrimp to the skillet and cook until they turn pink and opaque.
- Incorporate the Mexican crema and 1/3 cup of chopped cilantro, mixing well.
- Season to taste with salt and black pepper, cover the skillet, and let it simmer on low heat for 8-10 minutes.
Serving
- Spoon the shrimp mixture over cooked pasta or rice.
- Garnish with remaining cilantro and a generous sprinkling of Manchego cheese.
Notes
For extra spice, sprinkle in cayenne pepper or diced jalapeño while cooking onion and garlic. Adding roasted corn or black beans can make the dish heartier. Store leftovers in an airtight container for up to 2 days.