Camarones con Crema (Mexican Shrimp in Cream)

Melt butter in a skillet over medium-high heat. Place bell peppers onion and garlic in the butter and saute until tender and onion is translucent 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.

Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese stirring slowly until incorporated. Add Mexican crema chile de arbol cumin and oregano. Stir again. Add peppers onion and garlic; stir to incorporate. Remove from heat.

Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.