Sautéed Shrimp, Poblanos and Corn with Creamy Rice

INGREDIENTS

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 

DIRECTIONS

1. 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.
2. 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.
3. 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.