Description
Shrimps in Culichi Salsa is a delightful Mexican main course featuring succulent shrimp cooked in a creamy, roasted poblano pepper sauce. The dish combines tender shrimp with a rich salsa made from roasted poblano peppers, Mexican crema, evaporated milk, and melted cheese, delivering a flavorful and comforting meal perfect for serving with rice or tortillas.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Culichi Salsa
- 4 poblano peppers, roasted, peeled, and seeded
- 1/2 cup Mexican crema or sour cream
- 1/2 cup evaporated milk
- 1/2 cup shredded Oaxaca cheese or mozzarella cheese
- 2 cloves garlic
- 1/4 cup chopped onion
- 1/4 cup fresh cilantro
- 1 tablespoon butter
Instructions
- Season the shrimp: In a bowl, season the peeled and deveined shrimp with salt and black pepper, ensuring they are evenly coated.
- Cook the shrimp: Heat olive oil in a skillet over medium heat and cook the shrimp for about 2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the salsa: In a blender, combine the roasted poblano peppers, Mexican crema, evaporated milk, shredded cheese, garlic, chopped onion, and fresh cilantro. Blend all the ingredients until the mixture is smooth and creamy.
- Cook the sauce: In the same skillet, melt the butter over medium heat. Pour the blended salsa into the skillet and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine shrimp and sauce: Add the cooked shrimp back into the skillet, gently stirring to coat them evenly with the creamy salsa. Cook for another 2 to 3 minutes until the shrimp are heated through and the flavors meld together.
Notes
- Culichi salsa originates from Culiacán, Mexico, and is celebrated for its creamy roasted poblano flavor.
- This dish pairs beautifully with white rice, warm tortillas, or crusty bread.
- For added freshness, garnish with extra chopped cilantro or sliced avocado.
