Description
A luscious Sinaloan specialty featuring succulent shrimp bathed in a velvety poblano cream sauce with hints of cilantro and Mexican spices, creating a perfect balance of heat, creaminess, and seafood flavor.
Ingredients
Scale
- 1½ lbs large shrimp, peeled and deveined
- 2 poblano peppers, roasted and peeled
- 1 cup Mexican crema (or sour cream)
- ½ cup chicken broth
- ¼ cup cilantro leaves
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp olive oil
- ½ cup Monterey Jack cheese, shredded
- 1 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a blender, combine poblanos, crema, chicken broth, and cilantro until smooth.
- Heat butter and oil in a large skillet over medium heat.
- Sauté onion and garlic until translucent, about 3 minutes.
- Add shrimp and cook until they just begin to turn pink, about 2 minutes.
- Pour in the poblano sauce and simmer for 5 minutes until shrimp are fully cooked.
- Stir in cheese until melted and sauce is creamy.
- Finish with lime juice, salt, and pepper to taste.
Notes
- Serve over white rice or with warm tortillas.
- For extra heat, add a jalapeño to the sauce.
- Can substitute poblanos with Anaheim peppers for a milder version.
- The sauce can be made ahead and refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 415g
- Sodium: 580mg
- Carbohydrates: 8g
- Protein: 38g
- Cholesterol: 320mg