Camarones con Crema (Mexican Shrimp in Cream) recipe

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Ingredients

2 tablespoons butter
½ red bell pepper, diced
½ green bell pepper, diced
½ sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

Nutrition Info

300.7 calories
carbohydrate: 6 g
cholesterol: 235 mg
fat: 20.9 g
fiber: 1.1 g
protein: 22.6 g
saturatedFat: 12.7 g
servingSize: -
sodium: 917.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.

  2. Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic, stir to incorporate. Remove from heat.

  3. Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Recipe Yield

6 servings

Recipe Note

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

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