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Shrimp Chalupas with Roast Poblano Sauce from EricasRecipes.com

Shrimp Chalupas with Roast Poblano Sauce

Erica
A healthy recipe with succulent shrimp, cilantro, lime, poblanos peppers, and creamy sauce made with roasted poblano peppers.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican, seafood, shrimp
Servings 4

Ingredients
  

  • 2 poblano peppers
  • 1/2 cup reduced fat sour cream
  • 1/4 cup low-fat buttermilk
  • 1 batch Guacamole
  • 2 Tbs finely diced red onion
  • 1-1/2 lbs shrimp peeled and deveined
  • Old Bay seasoning
  • kosher salt
  • fresh cracked pepper
  • chili powder
  • smoked paprika
  • 2 tsp extra virgin olive oil
  • 8 baked chalupa shells
  • 1 can low-fat or vegetarian refried beans
  • 1-1/2 cups finely shredded red cabbage
  • 1/2 cup thinly sliced green onion

Instructions
 

  • Heat the oven broiler. Roast the poblano peppers, 4-5 minutes per side, until skin is all blistered and peppers are soft. Transfer to a ziploc bag and let them steam. Once cool enough to handle, peel and remove seeds. Blend the peppers with the sour cream, buttermilk, and a pinch of salt and pepper. Set aside.
  • Once the Guacamole is prepared, stir in the red onion. Cover with plastic wrap, directly on the guac to prevent browning, and set aside.
  • In a bowl, season the shrimp well with Old Bay, salt, pepper, chili powder, and smoked paprika (~1/4 tsp each with a bit more Old Bay and chili powder). Heat a large, nonstick skillet on high heat. Add the olive oil and shrimp and cook, tossing occasionally, until shrimp are just cooked through (~3 minutes). Remove from the heat.
  • To assemble the chalupa, spread a layer of refried beans on a chalupa shell, then a layer of Guacamole. Top with red cabbage, 5-6 shrimp, a drizzle of Roast Poblano Sauce, and a sprinkling of green onion. Serve immediately. Yields 4 servings.