24 deveined shrimp
1 poblano pepper
50 grams of Chihuahua cheese
1 clove garlic
1 tablespoon butter
1 small piece of onion
1 pinch of salt
1 pinch of oregano
Peel shrimp leaving the tail.
Then open the back and remove the veins.
Season shrimps with salt and black pepper to taste.
The tomato is cooked and liquefied with garlic, oregano and seasoning.
Fry the shrimp in butter and add the liquid.
Roast the peppers, cut into strips and add to the stew with Chihuahua cheese until cheese is brown and crunchy.
Serve with white or brown rice.
24 de octubre de 2015
Posted by Brenda A. Ysaguirre at 3:00