If you’re searching for a dish that’s vibrant, creamy, and packs a punch of authentic Mexican flavor, then you absolutely must try this Shrimps in Culichi Salsa Recipe. This stunning dish brings together succulent shrimp bathed in a luscious, smoky poblano and serrano pepper sauce that’s both silky and delightfully spicy. It’s one of those recipes that feels fancy enough for guests yet quick and easy enough for an impressive weeknight meal. Imagine tender shrimp swimming in a velvety green sauce that’s balanced by a touch of creaminess and a hint of fresh cilantro — it’s simply irresistible and will soon become your go-to seafood favorite.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a starring role in creating the rich texture and bold flavors that make this dish shine. From the smoky poblano peppers to the smooth cream cheese, everything works in harmony to build that signature culichi salsa.
- 1 pound large shrimp, peeled and deveined: Fresh or thawed, these are the tender seafood stars of the dish.
- 1 tablespoon olive oil: Adds a light fruity base for sautéing the shrimp and garlic.
- 1 tablespoon unsalted butter: Boosts richness and gives a silky finish to the sauce.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and depth.
- 4 poblano peppers, roasted, peeled, and seeded: The heart of the culichi salsa, imparting a smoky complexity.
- 2 serrano peppers (adjust to taste): Provides heat and brightness to balance the creaminess.
- 1/2 cup fresh cilantro leaves: Adds fresh, herbaceous notes for vibrancy.
- 1/2 cup Mexican crema or sour cream: Brings smooth tang and binds the salsa together.
- 1/2 cup cream cheese: Gives the sauce its signature creamy texture and subtle tanginess.
- 1/2 cup evaporated milk: Lightens up the creaminess without diluting flavors.
- 1 teaspoon chicken bouillon powder: Enhances savory depth and rounds out the salsa.
- Salt and black pepper to taste: Essential seasonings to bring the whole dish into balance.
- Fresh lime wedges and chopped cilantro for garnish: Adds freshness and a pop of color when serving.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Roast the Poblano Peppers
Start by roasting the poblano peppers over an open flame or under the broiler until their skin is beautifully charred and blistered. This step is crucial because it unlocks the peppers’ smoky flavor, which forms the base of the culichi salsa. Once roasted, peel off the blackened skin, remove the seeds, and set those smoky gems aside.
Step 2: Prepare the Culichi Salsa
Grab your blender and add the roasted poblano peppers along with the serrano peppers, fresh cilantro, Mexican crema, cream cheese, evaporated milk, and chicken bouillon powder. Blend everything until you get a silky, smooth creaminess that is full of vibrant green color and depth. This sauce is what really makes the Shrimps in Culichi Salsa Recipe stand out from your usual shrimp dinners.
Step 3: Cook the Shrimp
In a large skillet over medium heat, warm the olive oil and butter until melted and hot. Toss in the minced garlic and sauté for about a minute until you can smell that fragrant garlic aroma filling your kitchen. Then add the shrimp, cooking them for 2 to 3 minutes on each side or until they turn a lovely pink and are just cooked through. The secret to tender shrimp is not to overcook them here.
Step 4: Combine and Simmer
Pour the luscious culichi salsa over the cooked shrimp and reduce the heat to low. Let everything simmer gently for 3 to 4 minutes so the shrimp soak up those smoky, creamy flavors while the sauce thickens slightly. Taste and season with salt and black pepper to your liking before serving.
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
Fresh lime wedges and a sprinkle of chopped cilantro are your perfect finishing touches. The lime adds a zesty brightness that elevates every bite, cutting through the richness of the sauce, while the cilantro embodies freshness and that unmistakably Mexican flair.
Side Dishes
This dish shines when paired with fluffy white rice or warm, soft tortillas. The rice is perfect for soaking up the creamy sauce, turning every forkful into a luscious experience. If you’re in the mood for something with a little crunch, crusty bread is also an excellent choice to scoop up every last bit.
Creative Ways to Present
For a fun twist, serve the shrimp and culichi salsa inside warm corn tortillas for an elegant taco presentation that’s perfect for parties. Alternatively, spoon the shrimp over a bed of sautéed greens or quinoa to add wholesome greens and texture. For a stunning appetizer, try serving spoonfuls of the shrimp and sauce on crispy tostadas with a touch of avocado.
Make Ahead and Storage
Storing Leftovers
This Shrimps in Culichi Salsa Recipe keeps beautifully in an airtight container in the refrigerator for up to two days. Store the shrimp and sauce together to preserve the flavors, and be sure to give it a gentle reheat before enjoying again.
Freezing
While freezing is possible, it’s best to freeze the culichi salsa separately from the shrimp to maintain texture and freshness. Freeze the sauce in a sealed container for up to a month. When ready to use, thaw overnight in the fridge and reheat gently before tossing with freshly cooked shrimp.
Reheating
Warm leftovers over low heat in a skillet to avoid overcooking the shrimp. Stir gently until the sauce is heated through and the shrimp are tender. Adding a splash of evaporated milk or water can help loosen the sauce if it thickened too much during storage.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work well, just make sure to thaw them completely and pat dry before cooking to ensure they sear nicely without releasing excess water.
How spicy is this dish?
The heat level depends largely on the serrano peppers you use. Adjust the number of serranos or remove their seeds to control the spiciness and make it mild or fiery as you prefer.
Can I substitute the Mexican crema with sour cream?
Yes, sour cream is a fine substitute and will still add the creamy, tangy note needed, although Mexican crema tends to be a bit thinner and richer.
Is there a vegetarian version of this recipe?
You can swap the shrimp for roasted cauliflower or hearty mushrooms. The culichi salsa is versatile and delicious over a variety of vegetables or even grilled tofu.
What wine pairs well with Shrimps in Culichi Salsa Recipe?
A crisp white wine like Sauvignon Blanc or a light, citrusy Chardonnay complements the creamy, smoky flavors beautifully without overpowering the shrimp.
Final Thoughts
There’s something truly special about the Shrimps in Culichi Salsa Recipe that makes every meal feel like a celebration. Its creamy sauce, smoky undertones, and tender shrimp combine to form a dish that’s as comforting as it is exciting. Whether you’re cooking for family, friends, or just yourself, this recipe is a guaranteed crowd-pleaser that deserves a spot in your culinary repertoire. Dive in and savor the magic of Mexican seafood done right!
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Shrimps in Culichi Salsa is a flavorful Mexican dish featuring succulent shrimp cooked in a creamy, spicy green salsa made from roasted poblano peppers, serrano peppers, fresh cilantro, and creamy dairy elements. This dish combines the smoky warmth of roasted peppers with a smooth, rich sauce that perfectly complements tender shrimp, making it a perfect main course that is both comforting and vibrant.
Ingredients
Shrimp and Cooking
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
Culichi Salsa
- 4 poblano peppers, roasted, peeled, and seeded
- 2 serrano peppers (adjust to taste)
- 1/2 cup fresh cilantro leaves
- 1/2 cup Mexican crema or sour cream
- 1/2 cup cream cheese
- 1/2 cup evaporated milk
- 1 teaspoon chicken bouillon powder
- Salt and black pepper to taste
Garnish
- Fresh lime wedges
- Chopped cilantro
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame on a gas stove or under a broiler until the skin is charred and blistered. Once cooled, peel off the charred skin, remove stems and seeds, then set the peppers aside.
- Prepare Culichi Salsa: In a blender, combine the roasted poblano peppers, serrano peppers, fresh cilantro leaves, Mexican crema (or sour cream), cream cheese, evaporated milk, and chicken bouillon powder. Blend until the mixture becomes smooth and creamy, forming the culichi salsa.
- Sauté Garlic and Cook Shrimp: Heat olive oil and unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add the shrimp to the skillet and cook for 2–3 minutes on each side, until they turn pink and are just cooked through.
- Add Salsa and Simmer: Pour the culichi salsa over the cooked shrimp in the skillet. Reduce heat to low and gently simmer the mixture for 3–4 minutes, allowing the sauce to heat through and thicken slightly.
- Season and Garnish: Season the shrimp and sauce with salt and freshly ground black pepper to taste. Serve the dish hot, garnished with fresh lime wedges and chopped cilantro for added brightness and flavor.
Notes
- This dish pairs perfectly with white rice, warm tortillas, or crusty bread to soak up the delicious sauce.
- For added richness, incorporate a handful of fresh spinach or parsley into the salsa blend.
- The culichi salsa can be prepared ahead of time and refrigerated for up to 2 days, making this recipe convenient for quick meals.
