Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Shrimp in Poblano Chili and Cilantro Sauce
This recipe is a shrimp version of the classic Mexican fish dish pescado en salsa poblano, or fish in poblano sauce. To make the creamy, vibrantly hued sauce that cloaks plump, gently cooked shrimp, poblano chilies, with their earthy flavor and moderate heat, are pureed with cilantro, alliums and Mexican crema, a rich cultured cream similar to but milder than sour cream. If crema isn’t available, sour cream works in its place. Serve with warmed tortillas and, if you like, rice and beans.
4
Servings
Tip
Don’t be afraid to use the cilantro stems. Unlike parsley, cilantro has stems that are tender and will readily break down in the blender.
40 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
2
medium poblano chilies, stemmed, seeded and cut into 2-inch pieces
Directions
-
01In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chilies and cook, stirring occasionally, until charred in spots, 2 to 4 minutes. Reduce to medium and add the garlic, onion, ¼ cup water and ½ teaspoon salt. Cover and cook, stirring often, until the vegetables are softened, 5 to 7 minutes. Meanwhile, in a small bowl, toss the shrimp with the lime juice, ½ teaspoon salt and ¼ teaspoon pepper; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
September 14, 2022
Excellent
Flavorful, quick, and easy. What could be better? I would definitely make again. Haven't tried these variations yet, but the sauce could easily go with other firm, white fish, chicken, or even tofu.
July 18, 2022
So flavorful
Really delicious recipe. Comes together quite quickly. Big, bold flavors.
June 22, 2022
Chiles, not chilis. Otherwise, this recipe is a winner!
This was quick to come together for a lovely weeknight meal. Be sure to get a nice char on your chiles, it adds to the flavor. My poblanos were not particularly hot, so I added a fresh serrano to the sauce while blending and that gave it some nice heat. Served with rice and black beans, plus some avocado slices.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
