Camarones con Crema (Mexican Shrimp in Cream)

Name: Camarones con Crema (Mexican Shrimp in Cream)
Total time: 25
Yield: 6
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

Recipe by Sherbear1 from allrecipes.com

Dinner 25 Mins.

Ingredients

6 servings

•

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

Instructions

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.
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.
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.