Camarones con Crema (Mexican Shrimp in Cream)

Ingredients

• tablespoon sunsalted butter
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 sweet onion, chopped
• clove sgarlic, diced, or more to taste
• cup chicken broth
• (7 ounce) can chopped green chiles
• (8 ounce) packagecream cheese, softened
• tablespoon sMexican crema
• teaspoon sground dried chile de arbol peppers, or to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano
• 1/2 pound suncooked medium shrimp, peeled and deveined

Instructions

1. Melt butter in a skillet over medium high heat. Add bell peppers, onion, and garlic; sauté until tender and onion is translucent, 5 to 7 minutes. Transfer bell pepper mixture to a bowl; set skillet and drippings aside.
2. Combine broth and green chiles in a saucepan; bring to a simmer. Off heat; add cream cheese, stirring slowly until incorporated. Add crema, chile de arbol, cumin, and oregano; stir. Add bell pepper mixture; stir to combine. Remove from heat.
3. Heat reserved skillet and drippings over medium high heat. Add shrimp; cook until bright pink on the outside and meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream cheese mixture and serve.