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
Scale
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.
