Camarrones a la Crema

Shrimp in cream sauce is a delightful dinner option for any weeknight. Serve this Mexican entree over rice or roll a scoop of shrimp and vegetables inside a tortilla.

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  • Makes: 6 servings
  • Serving Size: 3/4 cup shrimp mixture and about 1/2 cup rice
  • Makes: 5 cups
  • Start to Finish: 45 mins

Camarrones a la Crema

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Mexican Green Rice or Mexican Red Rice.

From the Test Kitchen

Pollo a la Crema (Chicken in Cream Sauce):

Prepare as directed, except substitute 1 1/2 pounds skinless, boneless chicken breast halves, cut into strips, for the shrimp.

Nutrition facts per serving: 430 calories, 30 g protein, 38 g carbohydrate, 18 g total fat (5 g sat. fat), 97 mg cholesterol, 4 g fiber, 7 g total sugar, 47% Vitamin A, 153% Vitamin C, 812 mg sodium, 7% calcium, 14% iron

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Nutrition Facts (Camarrones a la Crema)

  • Per serving:
  • 386 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 184 mg chol. ,
  • 824 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 25 g pro.
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