Camarones al Crema de Chipotle
A traditional dish made a little lighter! Who doesn't love shrimp tacos?
Ingredients
Ingredients
- 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
For Light Crema
- 1/2 cup light sour cream
- 1/4 cup 1% milk
- 1 full tablespoon all purpose flour
- pinch of salt
For Garnish
- red onion diced
- cilantro
- lime
- queso fresco crumbled
Instructions
Directions
- 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.
Notes
Recipe For Cheater Light Crema!
Cheater Crema
1/2 cup light sour cream
1/4 cup 1% milk
1 full tablespoon all purpose flour
pinch of salt Whisk until smooth. Add to recipe as instructed. Easy Homemade Crema 2 cups sour cream 2 cups heavy cream 1/2 tsp salt Whisk until smooth. Cover and let sit at room temperature for 3 hours. Store refrigerated for 4-5 days.
1/2 cup light sour cream
1/4 cup 1% milk
1 full tablespoon all purpose flour
pinch of salt Whisk until smooth. Add to recipe as instructed. Easy Homemade Crema 2 cups sour cream 2 cups heavy cream 1/2 tsp salt Whisk until smooth. Cover and let sit at room temperature for 3 hours. Store refrigerated for 4-5 days.