Description
This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.
Ingredients
- 2 tablespoons butter
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ sweet onion, chopped
- 2 cloves garlic, diced, or more to taste
- 1 cup chicken broth
- 1 (7 ounce) can chopped green chilies
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons Mexican crema
- 2 teaspoons ground dried chile de arbol peppers, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
Instructions
- Melt butter in a skillet over medium-high heat. Place bell peppers
- onion
- and garlic in the butter and saute until tender and onion is translucent
- 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
- Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese
- stirring slowly until incorporated. Add Mexican crema
- chile de arbol
- cumin
- and oregano. Stir again. Add peppers
- onion
- and garlic; stir to incorporate. Remove from heat.
- Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque
- 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6