Shrimp Crepes with Creamy Poblano Sauce
WHAT YOU NEED
- 1 package of frozen crepes, thawed
- 1 pound medium to large shrimp, peeled and tails removed and discarded
- 1 cup julienned carrots
- 1 cup baby spinach
- For the poblano sauce:
- 1 tablespoon olive oil
- 3 poblano peppers
- 1 (15-ounce jar) Cacique Crema Mexicana Agria
- ½ cup fresh cilantro, stems removed
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Garnish:
- ¼ cup Cacique Ranchero Queso Fresco, crumbled
- 3 tablespoons chopped fresh cilantro
HOW TO MAKE IT
- Using your hands, rub olive oil over the skins of the poblano pepper. Afterwards, place peppers directly onto the flames of the stove burner or on a griddle. Char the peppers completely. Place the peppers in a plastic bag and seal. Allow the peppers to sit for about 15 minutes. At this point, it will be easy to remove the charred pepper skin along with any seeds and stems.
- In a blender add the poblano peppers, Cacique Crema Mexicana Agria, cilantro, cumin, salt, and black pepper. Blend on medium speed for about 1 minute.
- Pour the creamy mixture into a large frying pan over medium heat. Add the carrots and cook for 2 minutes, allowing the carrots to soften. Then add the spinach and shrimp and cook for about 5 minutes.
- Warm the crepes on a griddle. On a serving platter, lay the crepe down and stuff with the shrimp and vegetable mixture. Roll the crepe like you would an enchilada or taquito and put the seam side down. Spoon the creamy poblano sauce on top of the rolled crepes and garnish with crumbled Cacique Ranchero Queso Fresco and chopped cilantro.
