For this month's installment of She Made/Ella Hace my friend Heather (from All Roads Lead to the Kitchen) and I are celebrating the first Friday of Cuaresma (Lent) with delectable seafood dishes. Heather is serving up Pan-Seared Salmon w/ Mixed Greens Pesto & Lentil Black Rice Salad over on her blog, and I am sharing my recipe for Camarones con Rajas .
Camarones con Rajas, also called Camarones Poblanos, is a simple dish of sauteed shrimp in a creamy sauce with onions, garlic, roasted poblano peppers, and cilantro. Making this dish reminded me of my suegro, who was of the old-school belief that seafood and dairy just couldn't mix. But whenever I'd make him this poblano shrimp dish he'd always ask for seconds. Traditionally Camarones Poblanos is served with Arroz Blanco (white rice) or Mexican Rice, but it's also delicious served over cooked pasta, which is how my family prefers it. Be sure to serve with plenty of bread to soak up all of the creamy sauce.
(Creamy Shrimp with Roasted Poblano Peppers)
- 4 poblano peppers
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, roughly chopped
- 2 garlic cloves, minced
- 1 lb. medium shrimp, peeled and deveined
- 1 cup Mexican crema or sour cream
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup shredded Manchego cheese
Heat a comal 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 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. Enjoy!
Yields 4 servings
Receta en español
Don't forget to visit Heather's blog to check out her Pan-Seared Salmon w/ Mixed Greens Pesto & Lentil Black Rice Salad.