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.
- 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.