Cilantro Lime Shrimp with Roasted Poblano Sauce Recipe

Instructions

1. 1

   Roast poblano peppers over an open flame or under the broiler until charred on all sides, about 10 minutes.

2. 2

   Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam.

3. 3

   Peel off the charred skin, remove seeds and stems, and roughly chop the peppers.

4. 4

   In a bowl, combine shrimp with cilantro, lime juice, lime zest, 2 cloves minced garlic, 1 tablespoon olive oil, salt, and pepper. Marinate for 15 minutes.

5. 5

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and remaining garlic, cook until softened.

6. 6

   Add roasted poblano peppers, cumin, and chicken broth. Simmer for 5 minutes.

7. 7

   Transfer mixture to a blender and blend until smooth.

8. 8

   Return sauce to the skillet, add heavy cream, and simmer for 3-4 minutes. Season with salt and pepper.

9. 9

   In a separate large skillet, heat butter and remaining olive oil over medium-high heat.

10. 10

    Add marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and cooked through.

11. 11

    Serve shrimp over the roasted poblano sauce.

12. 12

    Garnish with extra cilantro and lime wedges.

13. 13

    Serve with rice, tortillas, or crusty bread.