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Shrimp Poblano


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

Description

This Shrimp Poblano dish is made with shrimp, onion, garlic, salsa verde, poblano peppers sour cream and lots of cheese.


Ingredients

Scale
  • 1 pound large shrimp, skin off and deveined
  • 1 tablespoon sazon
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2-3 poblano peppers
  • 1/2 cup sour cream
  • ½ cup store-bought salsa verde or homemade salsa verde
  • ½  cup mozzarella
  • Juice of 1/2 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 for 20 minutes extra. The skin will blister off the pepper. Remove the skin, cut the pepper on one side and take the seeds out. Wash under the sink to get some of those difficult seeds out. When dry, cut the pepper into slices. In a bowl add the shrimp and season with sazon and salt. 
  2. Season shrimp. In a bowl add the shrimp and season with sazon and salt. 
  3. 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 minute. Remove from heat and add the sour cream and salsa verde as well as the sliced poblano peppers. 
  4. 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