By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
284 cal · 40 min
Creamy Shrimp and Poblanos
Recipe GLPR1c9f50ec9738f5
A luscious Caribbean-inspired main dish featuring succulent shrimp and roasted poblano peppers in a silky cream sauce, served over fluffy white rice. The peppers add mild heat and earthy flavor, while the heavy cream creates a luxurious coating for the tender shrimp and sweet corn.
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Ingredients
1 cup long-grain white rice
1 tablespoon olive oil
2 poblano peppers, seeded and cut into ¼-inch pieces
1½ pounds peeled and deveined large shrimp
1 cup frozen corn
¾ cup heavy cream
Kosher salt and black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add the rice and cook according to package directions until tender, about 18–20 minutes. Drain and set aside.
While the rice cooks, heat the olive oil in a large skillet over medium-high heat.
Add the poblano pepper pieces to the hot oil and sauté for 4–5 minutes until they begin to soften and lightly char at the edges, stirring occasionally.
Increase heat to high and add the shrimp to the skillet. Cook for 2–3 minutes until the shrimp turn pink and firm, stirring frequently. Do not overcook.
Stir in the frozen corn and cook for 1 minute to heat through.
Reduce heat to medium and pour in the heavy cream. Stir gently until the shrimp and vegetables are evenly coated. Simmer for 2–3 minutes until the sauce thickens slightly, being careful not to boil.
Season the mixture with kosher salt and black pepper to taste.
Divide the cooked rice among serving bowls and top with the creamy shrimp and poblano mixture. Serve immediately.
Comments
This is a solid weeknight dish with strong local relevance—shrimp comes straight from the North Carolina coast, and poblanos, corn, and rice are standard at any major Charlotte chain. The ingredient list is simple and available at Harris Teeter, Food Lion, Kroger, Publix, Walmart, and ALDI without a special trip. Cost per serving runs around $3.50–$4.00, driven mainly by shrimp, which is reasonable for a restaurant-style entrée at home. The stated 40 minutes is honest for cooking but glosses over about 8–10 minutes of pepper roasting and peeling; call it 50 minutes total, which is still weeknight-friendly. The real limitation is leftovers: this creamy dish deteriorates in the fridge as the cream breaks down, so it's best eaten the same night, making it less practical for a family that needs bulk cooking.
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