Creamy Shrimp Poblano
A vibrant dish featuring tender shrimp enveloped in a luscious, creamy sauce with smoky roasted poblano peppers, perfect for family dinners or cozy nights in.
Ingredients
For the Creamy Sauce
- 1 cup Mexican crema or sour cream To create the creamy sauce
- 1/2 cup shredded Manchego cheese Adding a savory finish
- 1/2 cup fresh cilantro, finely chopped For a refreshing touch
For the Vegetables and Shrimp
- 4 poblano peppers Bursting with flavor
- 1 tablespoon butter For richness
- 1 tablespoon vegetable oil To sauté the vegetables
- 1 medium onion, roughly chopped Adding sweetness
- 2 cloves garlic, minced For aromatic warmth
- 1 lb medium shrimp, peeled and deveined Plump and juicy
Instructions
Preparation
- Heat a comal over high heat and roast the poblano peppers, turning occasionally until they are completely blistered and charred.
- Once done, transfer the roasted peppers to a plastic bag, cover it, and let them sit for 10 minutes to steam.
- Afterward, peel, deseed, and slice the peppers 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 until they become transparent, about 2-3 minutes.
- Add the poblano strips and minced garlic, cooking for an additional 2 minutes until everything is aromatic.
Finalizing the Dish
- Introduce the shrimp to the pan, cooking until they turn pink and opaque.
- Gently mix in the Mexican crema and 1/3 cup fresh cilantro and season with salt and black pepper to taste.
- Cover the skillet and simmer on low for 8-10 minutes.
Serving
- Spoon the creamy shrimp mixture over a bed of pasta or rice.
- Finish with a sprinkle of Manchego cheese and remaining chopped cilantro.
Notes
For an even richer flavor, try adding a splash of lime juice just before serving. Add red pepper flakes or diced jalapeños for more spice. Substitute chicken for shrimp or add seasonal vegetables for extra nutrition. Store leftovers in an airtight container for 2-3 days in the refrigerator.