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Creamy Shrimp and Poblanos

Creamy Shrimp and Poblanos
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 590Calories From Fat 210
  • Fat 23g
  • Sat Fat 11g
  • Cholesterol 320mg
  • Sodium 549mg
  • Protein 41g
  • Carbohydrate 52g
  • Sugar 1g
  • Fiber 3g
  • Iron 6mg
  • Calcium 132mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow, red, and green bell peppers
If you can’t find poblanos (they’re like long, narrow bell peppers but with a slow, subtle heat), use 1 green bell pepper and 1 jalapeño instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.