Creamy Shrimp and Poblanos

Ready in just 20 minutes, this easy-to-prepare dinner boasts a delicious smoky-creamy sauce. Spoon the mixture of shrimp, poblano peppers, and corn—along with plenty of the liquid—over white rice for a filling meal the whole family will love. When shopping for poblano peppers, apply the same standards you would for bell peppers. Look for pieces that are firm, without any mushy or brown spots. Store poblano peppers in produce bags in the refrigerator until you’re ready to cook with them. If you prefer to add a little spice, consider Anaheim peppers, or simply add some hot sauce to your finished dish.

shrimp-poblanos
Photo by  David Prince
Creamy Shrimp and Poblanos 3.9 67 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 590 calories
    • Calories 210 calories from fat
    • Fat 23 g
    • Sat Fat 11 g
    • Cholesterol 320 mg
    • Sodium 549 mg
    • Protein 41 g
    • Carbohydrate 52 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 132 mg
Ready in just 20 minutes, this easy-to-prepare dinner boasts a delicious smoky-creamy sauce. Spoon the mixture of shrimp, poblano peppers, and corn—along with plenty of the liquid—over white rice for a filling meal the whole family will love. When shopping for poblano peppers, apply the same standards you would for bell peppers. Look for pieces that are firm, without any mushy or brown spots. Store poblano peppers in produce bags in the refrigerator until you’re ready to cook with them. If you prefer to add a little spice, consider Anaheim peppers, or simply add some hot sauce to your finished dish.

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check 1 tablespoon olive oil
  3. Check 2 poblano peppers, seeded and cut into ¼­-inch pieces
  4. Check 1 1/2 pounds peeled and deveined large shrimp
  5. Check 1 cup frozen corn
  6. Check 3/4 cup heavy cream
  7. Check kosher salt and black pepper

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender, 5 to 6 minutes.
  3. Add the shrimp, corn, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the shrimp are opaque throughout, 3 to 5 minutes. Serve over the rice.