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Creamy Shrimp and Poblanos

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

Ingredients

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.
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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