Creamy Shrimp and Poblanos

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  ½ cup or 68g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

Directions

1. Cook the rice according to package directions.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the poblano peppers (seeded and membranes removed, if desired) and cook, stirring occasionally, until tender, about 5-7 minutes.
3. Add the shrimp, corn, heavy whipping cream, salt, and pepper to the skillet. Simmer until the shrimp are opaque and cooked through, about 3-5 minutes.
4. Serve the shrimp and poblano mixture over the cooked rice.

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