Shrimp-Stuffed Poblano Peppers: Creamy and Zesty!
Roast your poblano peppers until the skin blisters, then peel and set aside.
For the filling, chop cooked shrimp, tomato, onion, and cilantro. Mix with mayo, media crema, black pepper, and a squeeze of fresh lime.
Carefully slice open each poblano and stuff generously with the shrimp mixture.
Arrange on a plate and drizzle with extra lime juice for a bright finish.
This combo is creamy, tangy, and loaded with flavor—definitely a must-try if you love Mexican seafood dishes!
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