Creamy Shrimp with Poblano Peppers and Corn

1 tbsp Extra Virgin Olive Oil
2 serving Poblano Pepper, Raw, seeded and cut into 1/4" pieces
24 oz Shrimp, raw
1 cup Yellow Sweet Corn, Canned
6 fl oz Heavy Whipping Cream
0.50 tsp Kosher Salt (by 65PLUS1)
0.25 tsp Pepper, black

Serve over warm white or brown rice.

Heat the oil in a large skillet over medium heat. Add the poblanos and cook, stirring occasionally, until tender, 5 to 6 minutes.
Add the shrimp, corn, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the shrimp are opaque throughout, 3 to 5 minutes. Serve over the rice.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PATRUSHKA3.