One of the classic dinners that has been in our family-recipe-rolodex for years now is the Creamy Shrimp and Poblano Dinner!

Mainly, because it’s so few ingredients and quick and easy to make. But also because our Mexican daddy loves the Baja-freshness of this dish.

It’s also naturally Gluten-free without missing anything tasty or robust. And it’s super easy to make this recipe dairy-free by swapping the cream for rich Coconut milk! Gives it a great taste, too!

See what I mean by easy-to-make here:

Creamy Shrimp and Poblano Dinner

Ingredients

1 1/2 pounds Peeled and Deveined Shrimp, medium size (I use cooked)
1 Tbsp Olive Oil
2 good-sized or 3 small Poblano Peppers, cored/seeded and cut into 1/2 inch chunks
1 cup Frozen Sweet Corn
3/4 cup Heavy Cream (or Coconut Milk for dairy-free)
Freshly ground Pink Salt and Black Pepper
Optional: Cooked rice to serve it over

Instructions

Heat the olive oil up in a large fry pan over medium heat. Once hot, add the poblano pepper chunks.

Next, saute the peppers for about 5 to 6 minutes, or until they soften and blister a bit.

Now, add in the corn and seasonings. Stir and simmer for about 3 minutes, or until the corn is cooked.

Then, add in the shrimp and cream, stirring and heating for a couple minutes, just until hot.

Serve your delicious, easy-peasy dinner over rice and you have a complete meal!

Tell us what you think of this one - will it make into your family’s regular meal plan, too?

You’re welcome to post finished recipe pics on our FRESH Start for Health Facebook page anytime!