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.
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
Calories from fat 210
Sat fat 11g
How to Make It
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender, 5 to 6 minutes.
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.