Ingredients
8 poblano peppers
1 cup Mexican crema or sour cream
1 bunch cilantro
1 block cream cheese
4 cloves garlic
1 onion
1 tbsp shrimp bouillon
2 tbsp oil
2 lb shrimp, peeled & deveined
1 tbsp garlic powder
1 tbsp onion salt
Salt & pepper to taste
2 tbsp butter
1 cup chihuahua cheese
Directions
Step 1
Roast the poblano peppers until charred all over. Do this over an open flam on your gas stove, grill, air fryer or broiler setting in oven. Once charred, cover and let steam for 20-30 minutes.
8 poblano peppers
Step 2
After letting the peppers steam, remove the charred skin, stems and seeds.
Step 3
Add the poblano peppers, cilantro, crema or sour cream, cream cheese, garlic, half of the onion and the shrimp bouillon, blend until smooth and set aside.
8 poblano peppers
1 cup Mexican crema or sour cream
1 bunch cilantro
1 block cream cheese
4 cloves garlic
1 onion
1 tbsp shrimp bouillon
Step 4
Season the shrimp with salt, pepper, garlic powder & onion salt.
2 lb shrimp, peeled & deveined
1 tbsp garlic powder
1 tbsp onion salt
Salt & pepper to taste
Step 5
To a large oven save pan on medium high heat, add the oil, once hot, start cooking the shrimp in batches for 1-2 minutes per side.
2 tbsp oil
Step 6
Once all the shrimp is cooked, add the butter and the remaining half of the onion to the skillet. Make sure to thinly slice up the onion. Cook for 3-4 minutes.
1 onion
2 tbsp butter
Step 7
Add the shrimp back to the skillet along with the blended up poblano sauce.
Step 8
One the sauce is simmering, top with shredded cheese, place under broiler to melt the cheese, about 3-5 minutes.
1 cup chihuahua cheese
Step 9
Top the shrimp with cilantro, serve with tortillas for tacos, tostadas, rice, side salad & enjoy
