Ingredients
The following ingredients have 4 Servings
- 2 poblano peppers
- 1/2 cup reduced fat sour cream
- 1/4 cup low-fat buttermilk
- 1 batch Guacamole
- 2 Tbs finely diced red onion
- 1-1/2 lbs shrimp (peeled and deveined)
- Old Bay seasoning
- kosher salt
- fresh cracked pepper
- chili powder
- smoked paprika
- 2 tsp extra virgin olive oil
- 8 baked chalupa shells
- 1 can low-fat or vegetarian refried beans
- 1-1/2 cups finely shredded red cabbage
- 1/2 cup thinly sliced green onion
Instruction
- Heat the oven broiler. Roast the poblano peppers, 4-5 minutes per side, until skin is all blistered and peppers are soft. Transfer to a ziploc bag and let them steam. Once cool enough to handle, peel and remove seeds. Blend the peppers with the sour cream, buttermilk, and a pinch of salt and pepper. Set aside.
- Once the Guacamole is prepared, stir in the red onion. Cover with plastic wrap, directly on the guac to prevent browning, and set aside.
- In a bowl, season the shrimp well with Old Bay, salt, pepper, chili powder, and smoked paprika (~1/4 tsp each with a bit more Old Bay and chili powder). Heat a large, nonstick skillet on high heat. Add the olive oil and shrimp and cook, tossing occasionally, until shrimp are just cooked through (~3 minutes). Remove from the heat.
- To assemble the chalupa, spread a layer of refried beans on a chalupa shell, then a layer of Guacamole. Top with red cabbage, 5-6 shrimp, a drizzle of Roast Poblano Sauce, and a sprinkling of green onion. Serve immediately. Yields 4 servings.
