Blend the following ingredients on high until smooth: Poblanos, Serrano, garlic, onion, Cotija cheese, avocado, cream, chicken stock, bouillon granules, salt, and pepper.
Pour the salsa from the blender into a skillet, add the Manchego, turn the heat to medium, and heat for 5 minutes.
Shrimp
Add shrimp to a second skillet to medium-high temperature and cook for 3 minutes in olive oil - turning once.
Plate the shrimp in a bed of sauce or simply drizzle the salsa on top. Top the dish with some grated Manchego. Serve additional shrimp with a small bowl of sauce for dipping.
Chef's Notes
The carbs are actually lower than stated since you will not use all of the salsa. Leftover salsa can be used for salads, chicken dishes, pork tenderloin, and tacos, etc.