Creamy Shrimp and Poblanos

Creamy Shrimp and Poblanos
 David Prince
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
long-grain white rice
1
tablespoon
olive oil
2
poblano peppers, seeded and cut into ¼­-inch pieces
1 1/2
pounds
peeled and deveined large shrimp
1
cup
frozen corn
3/4
cup
heavy cream
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.
Kate Merker and Sara Quessenberry
April 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 210
  • 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
What does this mean? See Nutrition 101.