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Camarones de Verano y Verduras con Yogurt Poblano (Summer Shrimp and Vegetables with Poblano Yogurt)

Time: Prep: 20 minutes plus standing, Grill: 14 minutes
Servings: 6

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Camarones de Verano y Verduras con Yogurt Poblano, or Summer Shrimp and Vegetables with Poblano Yogurt. This dish combines succulent shrimp, fresh summer vegetables, and a creamy yogurt sauce with a hint of heat from poblano peppers. It’s light, flavorful, and perfect for those warm days. Whether you’re cooking for your family or hosting friends, this dish is sure to bring a taste of Mexico to your table. Let’s get cooking!

Ingredients

6  (12-inch) metal or wooden skewers 

4   medium poblano peppers 

2  large ears fresh sweet corn, husks and silks removed 

3   tablespoons chopped fresh cilantro 

1   tablespoon fresh lime juice 

1   1/4 teaspoons salt 

3/4 teaspoon ground black pepper 

3 garlic cloves 

1/4 cup chopped yellow onion 

1/2 cup plain Greek yogurt 

1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary 

3/4 pound whole cremini mushrooms (about 12 mushrooms) 

1 medium zucchini, cut into 1-inch pieces 

2 tablespoons olive oil 

Warm tortillas for serving (optional) 

Preparation

  1. Prepare outdoor grill for direct grilling over high heat; if using wooden skewers, soak skewers in water 20 minutes. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers and corn are lightly charred, turning every 2 minutes. Transfer poblano peppers to bowl; cover with plastic wrap and let stand 10 minutes. Transfer corn to cutting board and let stand 5 minutes; cut kernels from cob.

 

  1. In medium bowl, toss corn, cilantro, lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Makes about 1 1/2 cups salad.

 

  1. Remove skin, seeds and stems from poblano peppers; chop and transfer to blender. Add garlic, onion and 1/4 teaspoon salt; purée on high until smooth, scraping down sides of blender. Transfer poblano mixture to medium bowl and cool 5 minutes; whisk in yogurt. Makes about 2 cups poblano yogurt.

 

  1. In large bowl, toss shrimp, mushrooms, zucchini, oil, and remaining 1/2 teaspoon each salt and black pepper; alternately thread onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until shrimp turn opaque throughout, turning once. Makes 6 skewers.

 

  1. Serve skewers with poblano yogurt and salad along with tortillas, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.