• BH&G 3526

    From Dave Drum@1:3634/12 to All on Wed Aug 4 19:58:00 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.
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