Camarones Con Rajas

Heat a comal (cast iron pan) over high heat.

Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat.

Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes.

Remove charred skin from peppers, along with the seeds and stems.

Slice roasted peppers into thin strips.

Heat vegetable oil and butter in a large skillet over medium-high heat until the butter has melted completely.

Saute onions for 2 to 3 minutes until transparent.

Stir in roasted poblano strips and garlic. Let cook, stirring occasionally for another 2 minutes.

Add the shrimp and let cook until the shrimp have all turned pink.

Stir in the Mexican crema and 1/3 cup of the chopped cilantro; season with salt and black pepper to taste.

Cover and reduce heat to low; let simmer for 8 to 10 minutes. Remove from heat.

To serve, spoon camarones con rajas over cooked pasta or rice.

Garnish plates with shredded Manchego cheese and chopped cilantro.