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Shrimp with Corn in Creamy Poblano Pepper Sauce

Total Time 28 minutes
Servings 6


  • 1 lb raw shrimp (shelled & deveined, fresh or frozen)
  • 3 T olive oil
  • 2 poblano peppers (deseeded, roughly chopped)
  • 1 small yellow onion (roughly chopped)
  • 1 small clove garlic (chopped)
  • rice (6 servings)
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1/2 cup cilantro (stems cut off, firmly packed)
  • 1-2 T soy sauce
  • 1 t salt
  • 1/2 t lime juice
  • 8 oz frozen corn


  1. [If cooking with frozen shrimp, right away place shrimp in colander and run cold water over the shrimp for ~10 mins]

  2. Heat 2 T of the olive oil on medium in a large pan. Once heated, add peppers, onion and garlic. Cook for 5 mins, stirring frequently.

  3. In the meantime, start cooking the rice, according to instructions on package. We used Minute instant white rice and it took about 10 mins in the microwave.

  4. Place pepper/onion/garlic mix, heavy cream, sour cream, cilantro, soy sauce, 1/2 t of the salt, & lime juice in a Vitamix or blender. Blend together for a minute or so, until well combined. Set poblano pepper sauce aside.

  5. Using same pan as your did for the veggies earlier, heat the remaining 1 T olive oil. Once heated, add shrimp, corn, & the remaining 1/2 t of the salt. Cook until shrimp is cooked through, 5-7 mins.


Serve shrimp and corn mix atop rice, dressed with the poblano sauce.


We recommend that all meals for children be served with milk.