3 ratings

Camarones Con Rajas

Creamy shrimp with roasted poblano peppers
Camarones con rajas

Photo courtesy of La Cocina De Leslie

Cook these sauteed shrimp in a creamy sauce of garlic, onions, poblano peppers and cilantro. Then pile all that over a hefty helping of rice or pasta. Just be sure to add salt to the boiling water and avoid other common pasta cooking mistakes as you prepare the noodles. 

This recipe is courtesy of La Cocina de Leslie

Ready in
1 h
35 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 4 poblano peppers
  • 1 Tablespoon butter
  • 1 Tablespoon vegetable oil
  • 1 medium onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 Pound medium shrimp, peeled and deveined
  • 1 Cup Mexican crema or sour cream
  • 1/2 Cup fresh cilantro, finely chopped
  • 1/2 Cup Manchego cheese, shredded


Heat a comal (cast iron pan) over high heat.

Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat.

Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes.

Remove charred skin from peppers, along with the seeds and stems.

Slice roasted peppers into thin strips.

Heat vegetable oil and butter in a large skillet over medium-high heat until the butter has melted completely.

Saute onions for 2 to 3 minutes until transparent.

Stir in roasted poblano strips and garlic. Let cook, stirring occasionally for another 2 minutes.

Add the shrimp and let cook until the shrimp have all turned pink.

Stir in the Mexican crema and 1/3 cup of the chopped cilantro; season with salt and black pepper to taste.

Cover and reduce heat to low; let simmer for 8 to 10 minutes. Remove from heat.

To serve, spoon camarones con rajas over cooked pasta or rice.

Garnish plates with shredded Manchego cheese and chopped cilantro.