Creamy Shrimp Poblano
A vibrant dish featuring succulent shrimp in a creamy, smoky sauce with roasted poblano peppers, garlic, and fresh cilantro, making it perfect for any occasion.
Ingredients
Vegetables
- 4 pieces poblano peppers Bring a slight heat and smoky flavor.
- 1 medium onion, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, finely chopped Adds vibrant flavor.
Fats
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Main Ingredients
- 1 lb medium shrimp, peeled and deveined
- 1 cup Mexican crema or sour cream Can substitute with Greek yogurt.
- 1/2 cup shredded Manchego cheese Adds richness to the dish.
Instructions
Preparation of Poblanos
- Heat a comal or skillet over high heat and roast the poblano peppers, turning occasionally until blistered and charred. Transfer to a plastic bag, cover, and let sit for 10 minutes. Peel, deseed, and slice into thin strips.
Cooking the Base
- In a large skillet, combine vegetable oil and butter over medium-high heat until melted. Add the chopped onion and sauté for 2-3 minutes until transparent. Incorporate poblano strips and minced garlic, cooking for an additional 2 minutes until fragrant.
Adding Shrimp and Seasoning
- Introduce the peeled and deveined shrimp into the skillet. Cook until they turn pink, about 3-4 minutes. Stir in the Mexican crema and 1/3 cup of cilantro, seasoning with salt and black pepper to taste. Cover and let simmer on low for 8-10 minutes.
Serving
- Ladle the creamy shrimp mixture over pasta or rice, garnishing with remaining cilantro and a sprinkling of Manchego cheese.
Notes
For added flavor, consider smoked paprika or lime juice before serving. Adding vegetables like spinach or tomatoes enhances nutritional value and color. For a quicker version, pre-cook shrimp.