I won’t lie–this recipe has a bit of a kick in it. However, all the kids loved it. I just made sure they had plenty of water handy, and told them they could skip eating the poblanos, as those are the “spicy” culprit.
Recipe: Shrimp and Poblano Peppers
2 lbs medium precooked shrimp
2 poblano peppers, sliced with seeds removed
2 yellow/orange bell peppers, sliced
1/2 cup green onions, diced
1/2 yellow onion (optional), sliced thin
2 cloves minced garlic
3 TBSP olive or coconut oil
salt/pepper to taste
Heat oil in large skillet over medium heat. Add peppers and cook for about 5-7 minutes, until starting to brown and become tender. Add garlic and cook for a few minutes. Add in shrimp and cook until heated through. Delicious!