Creamy Shrimp Poblano
A delightful dish bringing together succulent shrimp and the rich, smoky flavors of roasted poblano peppers in a creamy sauce, perfect for family dinners or gatherings.
Ingredients
For the Sauce
- 1/2 cup cup fresh cilantro, finely chopped Adds a fresh, herbal brightness
- 1 cup cup Mexican crema or sour cream Provides that luscious creaminess
- 1/2 cup cup shredded Manchego cheese For a cheesy finishing touch
- 1 tablespoon tablespoon butter Adds richness and depth
- 1 tablespoon tablespoon vegetable oil For sautéing
Main Ingredients
- 4 poblano peppers Adds a spicy kick and charred flavor
- 1 medium medium onion, roughly chopped Brings sweetness and balance
- 2 cloves garlic cloves, minced Infuses the dish with flavor
- 1 lb medium shrimp, peeled and deveined The star of the recipe
Instructions
Prepare the Poblanos
- Heat a comal over high heat and roast the poblano peppers, turning occasionally, until blistered and charred (about 8-10 minutes).
- Transfer the roasted peppers to a plastic zip bag, seal tightly, and let steam for 10 minutes to loosen skins.
- Peel off the charred skin, deseed, and slice the poblano peppers into strips.
Cook the Base
- In a large skillet, heat vegetable oil and butter over medium-high heat until melted.
- Add the chopped onions and sauté for 2-3 minutes until transparent.
- Stir in poblano strips and minced garlic, cooking for another 2 minutes until fragrant.
Add Shrimp and Season
- Introduce the shrimp into the skillet and cook until they turn pink (about a few minutes).
- Mix in the Mexican crema and 1/3 cup of cilantro, seasoning with salt and pepper to taste.
- Cover and let simmer on low heat for 8-10 minutes.
Serve
- Spoon the creamy shrimp mixture over cooked pasta or rice.
- Garnish with remaining cilantro and a sprinkle of shredded Manchego cheese.
Notes
For extra flavor, add a squeeze of lime juice before serving. Let the dish rest a few minutes to thicken the sauce.