BH&G 3526
From
Dave Drum@1:3634/12 to
All on Wed Aug 4 19:28:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Camarrones A La Crema
Categories: Seafood, Dairy, Vegetables, Chilies, Herbs
Yield: 6 Servings
1 1/2 lb Large shrimp in shells
2 ts Chilli spice mix
Salt
2 tb Olive oil
1 1/2 c Red onions; into thin
- bite-size strips
2 cl Garlic; thin sliced
1 Fresh poblano chile; seeded,
- thin sliced
1 Fresh jalapeno chile; thin
- sliced
2 c Red bell pepper; thin
- bite-size strips
3/4 c Mexican crema or whipping
- cream
1/4 c Snipped fresh cilantro
Mexican Green or Red Rice
- (separate recipe)
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse
shrimp; pat dry. In a medium bowl combine shrimp, chili
powder, and 1/2 teaspoon kosher salt; toss to coat.
In an extra-large skillet heat oil over medium heat. Add
shrimp; cook for 5 minutes, turning once. Transfer to a
clean bowl; set aside.
Add onions and garlic to the hot skillet; cook for 2
minutes. Add the poblano and jalapeno chile peppers and
another 1/2 teaspoon kosher salt. Cover and cook for 5
minutes, stirring occasionally. Add sweet peppers. Cover
and cook about 8 minutes more or until tender, stirring
occasionally.
Stir in crema and cooked shrimp, stirring to scrape up
any crusty brown bits. Reduce heat to medium-low. Simmer,
uncovered, about 5 minutes or until crema is slightly
thickened. Stir in cilantro. Season to taste with
additional kosher salt.
POLLO A LA CREMA (CHICKEN IN CREAM SAUCE): Prepare as
directed, except substitute 1 1/2 pounds skinned, boned
chicken, in strips, for the shrimp.
Serve with Mexican Green Rice or Mexican Red Rice.
Makes: 6 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
MMMMM
... Don't ask a butcher's advice on cooking; if he knew, he'd be a chef.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)