Creamy Shrimp and Poblanos

shrimp-poblanos
Photo by  David Prince
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4.0 stars based on 35 reviews
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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

Ingredients

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