As the next addition to our continuing repertoire of Mexican dishes, I would like to present poblanos with shrimp and cheese. This is another one of those quick weeknight meals that gives you fantastic bang for your buck (both in terms of time and money). It can be scaled easily, and is a great lower carb options for anyone who would like some Mexican without a zillion tortillas.
Ingredients (makes 4 peppers)
4 poblano peppers, grilled, peeled and seeded
1 lb shrimp, raw, peeled and de-veined
1/2 jumbo onion, chopped
1 tbsp butter
1/2 cup crema
2/3 cup shredded cheese (we use the queso quesedilla from Kroger)
Salt, pepper, garlic powder
Grill your poblanos, then place them in a plastic bag to steam. Peel off the skins, and pull out the seeds and any light or white seed membrane that remains, but leave the stem intact if possible. Melt the butter in a skillet over medium heat. Saute onion until translucent and starting to turn slightly golden, and add the shrimp. Continue to cook, several minutes until shrimp are almost done (when they are nearly entirely opaque). While the shrimp are cooking, add some salt and pepper, and 1/2 tsp garlic powder, or more to taste (oregano could be nice here too). Add the juice of half to one lime (depending on how juicy your lime is), and stir in the crema and cheese. Let cheese melt, and it should pull together into a lovely thick sauce within a few minutes. Fill your poblanos with the shrimp mixture, and serve immediately. This is really nice with rice and avocado (as you can see in the image). If you’re nervous about pepper heat, by the times the poblanos are grilled and seeded, there is very little spicy zip is left, but it certainly could be made with a more mild type of pepper. I would just recommend you try it once with poblano first. It’s really hard to beat that smokey pepper flavor poblanos can get.