Shrimp with Corn in Creamy Poblano Pepper Sauce

Usher in summertime with sweet corn, shrimp and a zesty poblano pepper sauce. You'll want to put this sauce on everything! And it's not too spicy for kids.

Course Dinner, Main Course

Cuisine Americanized Mexican, Spanish

Total Time 28

Servings

Calories 238kcal

Author Marcie & Julie

Ingredients

1 Pound raw shrimp shelled & deveined; fresh or frozen
3 Tablespoon olive oil divided
2 poblano peppers deseeded, roughly chopped
1 small yellow onion roughly chopped
1 small clove garlic chopped or minced
rice 6 servings
¾ cup heavy cream
¼ cup sour cream
½ cup cilantro stems cut off, firmly packed
1-2 Tablespoon soy sauce
1 teaspoon salt
½ teaspoon lime juice
8 ounce frozen corn

Instructions

[If cooking with frozen shrimp, right away place shrimp in colander and run cold water over the shrimp for ~10 minutes]
Heat 2 Tablespoons of the olive oil on medium in a large pan. Once heated, add peppers, onion and garlic. Cook for 5 minutes, stirring frequently.
In the meantime, start cooking the rice, according to instructions on package. We used Minute instant white rice and it took about 10 minutes in the microwave.
Place pepper/onion/garlic mix, heavy cream, sour cream, cilantro, soy sauce, ½ teaspoon of the salt, & all the lime juice in a Vitamix or blender. Blend together for a minute or so, until well combined. Set poblano pepper sauce aside.
Using same pan as your did for the veggies earlier, heat the remaining 1 Tablespoon olive oil. Once heated, add shrimp, corn, & the remaining ½ teaspoon of the salt. Cook until shrimp is cooked through, 5-7 minutes.

Notes

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

Nutrition