1 c. long-grain white rice
1/2 c. sour cream
3 tbsp. fresh lime juice
2 scallions, thinly sliced
1/2 c. fresh cilantro, roughly chopped
2 tbsp. extra-virgin olive oil
2 poblano peppers, quartered lengthwise, then sliced crosswise
Kosher salt and pepper
1 1/2 lb. Peeled and Deveined Shrimp
2 large cloves garlic, finely chopped
1 c. frozen corn, thawed
Cook the rice according to package directions. Combine the sour cream and 2 tablespoons lime juice, then fold into the rice along with the scallions and cilantro.
While the rice is cooking, heat the oil in a large skillet over medium heat. Add the poblanos, season with 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
Season the shrimp with 1⁄4 teaspoon each salt and pepper, add to the skillet along with the garlic and cook for 2 minutes. Add the corn and cook, tossing twice, until the shrimp are opaque throughout, about 2 minutes more; toss with the remaining tablespoon lime juice. Serve over rice.
PER SERVING 461 CAL, 14 G FAT (4 G SAT FAT), 228 MG CHOL, 1,095 MG SOD, 29 G PRO, 54 G CAR, 2 G FIBER
Susan Can Cook 