Shrimp Poblano Cream Sauce

This Shrimp Poblano Cream Sauce is made with shrimp, salsa verde, poblano peppers and lots of cheese!

This Cheese Shrimp and Poblano Pepper with Salsa Verde is one of my mother’s delicacies. Most of her dishes include ingredients like salsa/hot sauce, cilantro, and peppers. My mom’s favorite food is shrimp so this is how this Cheesy Shrimp and Poblano Pepper with Salsa Verde dish was born, and trust me, you won’t regret making it!

Most cooking rules say, don’t add cheese to your seafood! Say what?! I don’t’ know who made that up, but this Cheesy Shrimp and Poblano Pepper with Salsa Verde combination is to die for. It is pretty similar to my vegetarian Cheesy Zucchini with Corn.

Other dishes that will pair well with this dish:

• Sopa Seca de Fideos
• Elote (Mexican Street Corn)
• Micheladas

How to make Shrimp Poblano Cream Sauce

1. Roast the Poblano Peppers. At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel. When dry, cut the pepper into slices.
2. Make the Shrimp. In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another 1-2 minutes. Add the sour cream and salsa verde as well as the sliced poblano peppers. 
3. Bake the Shrimp. Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture. Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.

Cheesy Shrimp and Poblano Pepper with Salsa Verde

---

• Author: Maxine Dubois
• Total Time: 55 minutes
• Yield: 3-4 servings 1x

Print Recipe

Pin Recipe

Description

This Cheesy Shrimp and Poblano Pepper with Salsa Verde dish is made with shrimp, salsa verde, poblano peppers and lots of cheese!

---

Ingredients

Scale 1x2x3x

• 1 pound large shrimp, skin off and deveined
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2-3 poblano peppers
• ¼ cup sour cream
• ½ cup salsa verde
• ½  cup mozzarella
• Juice of ½ lime

---

Instructions

1. Roast the Poblano Peppers. At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel. When dry, cut the pepper into slices.
2. Make the Shrimp. In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and cook for another 1-2 minutes. Add the sour cream and salsa verde as well as the sliced poblano peppers. 
3. Bake the Shrimp. Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture. Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.

Notes

• Is it important to roast the poblano peppers separately because you need to take the seeds and the skin off.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 319.2
• Sugar: 0.3 g
• Sodium: 552.0 mg
• Fat: 10.5 g
• Saturated Fat: 3.2 g
• Carbohydrates: 23.6 g
• Fiber: 3.0 g
• Protein: 32.5 g
• Cholesterol: 182.9 mg