Shrimp A La Crema Recipe
charred poblano pepper and onion, sour cream, avocado and queso fresco, refried beans and Spanish rice
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prep the Vegetables
Char the poblano peppers over an open flame or in a broiler until the skin is blackened. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop finely. Dice the onion.
- 2
Prepare the Shrimp
In a large bowl, season the shrimp with salt, black pepper, and lime juice. Set aside for 10 minutes to marinate.
- 3
Cook the Refried Beans and Spanish Rice
Heat the refried beans in a small saucepan until warm. Cook the Spanish rice according to package instructions or your preferred method.
Cooking
- 4
Sauté the Onion and Garlic
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 5
Cook the Shrimp
Add the marinated shrimp to the skillet and cook for 4-5 minutes, or until they turn pink and opaque. Stir in the chopped poblano peppers and sour cream, mixing until well combined.
- 6
Assemble the Dish
On a plate, serve a scoop of Spanish rice and a portion of refried beans. Top with the shrimp a la crema mixture, and garnish with diced avocado, crumbled queso fresco, and chopped cilantro.
