Camarones al Crema de Chipotle
A traditional dish made a little lighter! Who doesn't love shrimp tacos?
- 1 pound jumbo shrimp 12-15 count
- salt and pepper
- olive oil
- 1/2 poblano pepper diced
- 1/2 yellow or red bell pepper diced
- 3-4 cloves garlic minced
- 1 large roma tomato diced
- 2 chipotles in adobo minced
- 1 tablespoon adobo sauce from chipotles
- 1/2 cup light crema recipe follows
- Light Crema Recipe
- 1/2 cup light sour cream
- 1/4 cup 1% milk
- 1 full tablespoon all purpose flour
- pinch of salt
- red onion diced
- queso fresco crumbled
After you peel and clean the shrimp, season lightly with salt and pepper. Set aside.
Add 1 1/2 tablespoons of olive oil to a medium skillet and heat to medium. After a minute, add the poblano, bell pepper and garlic. Season lightly with salt and pepper and saute for 5 minutes. Add the roma tomato and minced chipotles and cook for another 3 minutes.
In a bowl, whisk the ingredients for the light crema recipe until smooth. Add the crema and adobo to the shrimp. Reduce heat and stir well to combine.
Again, season lightly with salt and pepper. Fold in the cleaned shrimp and cook for 3-5 minutes on low heat. Remove from heat and let sit for a few minutes. Serve with warm tortillas and fresh garnishes.