Camarones con Crema (Mexican Shrimp in Cream)

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 301 Calories

Ingredients

• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 1 cup chicken broth
• ½ red bell pepper, diced
• ½ teaspoon ground cumin
• ½ green bell pepper, diced
• ½ sweet onion, chopped
• 1 (7 ounce) can chopped green chilies
• ½ teaspoon dried Mexican oregano
• 1 ½ pounds uncooked medium shrimp, peeled and deveined
• 2 cloves garlic, diced, or more to taste
• 3 tablespoons Mexican crema
• 2 teaspoons ground dried chile de arbol peppers, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.