If you love bold, creamy, and fresh flavors wrapped around tender seafood, you are in for a real treat with the Shrimps in Culichi Salsa Recipe. This vibrant Mexican dish combines smoky roasted poblanos, a hint of serrano heat, and luscious crema to create a silky green sauce that hugs every bite of juicy shrimp. It’s a delightful harmony of textures and tastes that feels both cozy and exciting—perfect for any night you want to impress with something unique yet surprisingly simple. Once you try this recipe, it will surely become one of your favorite go-to meals when shrimp cravings strike!
Ingredients You’ll Need
Getting this dish right is all about using simple, fresh ingredients that pack a punch in both flavor and texture. Each component plays a key role—from the creamy cheese that melts into the sauce to the roasted poblanos that give it that trademark smoky depth.
- 1 pound large shrimp (peeled and deveined): Choose fresh or thawed shrimp, they’re the star protein that absorbs the salsa beautifully.
- 1 tablespoon olive oil: Perfect for a light sauté that keeps the shrimp tender without overpowering their flavor.
- ½ teaspoon salt: Enhances the natural briny sweetness of the shrimp.
- ¼ teaspoon black pepper: Adds a gentle warmth and spice base.
- 1 tablespoon butter: Brings richness and helps create a luscious sauce base.
- 3 poblano peppers (roasted, peeled, and seeded): These give the salsa its smoky, mild heat and beautiful green color.
- 2 serrano peppers (optional for heat): Use if you want a noticeable kick; modular to your spice preference.
- 2 garlic cloves: Provide a fragrant depth that pairs wonderfully with the peppers.
- ½ small white onion: Offers subtle sweetness and texture to balance the sauce.
- ½ cup cilantro leaves: Brightens the salsa with fresh herbaceous notes.
- 1 cup Mexican crema or sour cream: A creamy base that softens the heat and makes the sauce silky.
- ½ cup milk: Thins the crema slightly for the perfect sauce consistency.
- ½ teaspoon chicken bouillon powder: Adds a savory umami boost that rounds out the flavors.
- ½ cup shredded mozzarella or Oaxaca cheese: Melts into the sauce, enriching it with gooey stretchiness and mild flavor.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Season and Cook the Shrimps
Start by seasoning your shrimp simply with salt and black pepper to let their natural sweetness shine. Heat olive oil in a large skillet over medium-high heat, then cook the shrimp for 2 to 3 minutes on each side, just until they turn pink and opaque. This quick sauté ensures the shrimp stay tender and juicy. Once done, set them aside to rest while you prepare the salsa.
Step 2: Blend the Culichi Salsa
The magic of the Shrimps in Culichi Salsa Recipe lies in its vibrant green sauce. In a blender, combine the roasted poblanos, serrano peppers if you want some heat, garlic, white onion, fresh cilantro leaves, Mexican crema, milk, and chicken bouillon powder. Blend everything into a smooth, creamy sauce. This step marries smoky, spicy, and fresh flavors into one irresistible blend that makes the dish unforgettable.
Step 3: Simmer the Sauce and Add Cheese
Return to your skillet and melt the butter over medium heat. Pour in the green salsa and let it simmer gently for about 5 to 6 minutes until it thickens slightly—this concentrates the flavors wonderfully. Now stir in your shredded mozzarella or Oaxaca cheese, letting it melt fully into the sauce, creating a silky, cheesy texture that coats every shrimp perfectly.
Step 4: Combine Shrimp with the Sauce
Finally, add your cooked shrimp back into the skillet. Toss them gently in the luscious Culichi salsa, allowing each piece to soak up that creamy, smoky goodness. Let everything heat through for another 2 to 3 minutes to marry the flavors. And just like that, your beautiful, flavorful Shrimps in Culichi Salsa Recipe is ready to delight!
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
A sprinkle of fresh cilantro or a few thin slices of avocado adds a fresh, vibrant contrast when serving this dish. A wedge of lime on the side can brighten the rich flavors brilliantly, allowing each diner to tailor the acidity to their liking.
Side Dishes
Serve the Shrimps in Culichi Salsa Recipe alongside fluffy white rice or warm corn tortillas to scoop up every bit of the delicious sauce. A simple side salad with crisp greens or grilled vegetables pairs beautifully, balancing the creamy richness with fresh crunch and color.
Creative Ways to Present
For a fun twist, try stacking the shrimp and sauce on toasted crusty bread for a sophisticated appetizer or hearty snack. You can also transform it into tacos by filling soft tortillas with the shrimp, sauce, and fresh toppings like diced onion and queso fresco for a casual fiesta vibe.
Make Ahead and Storage
Storing Leftovers
After your feast, place any leftover Shrimps in Culichi Salsa Recipe in an airtight container and refrigerate. It will keep well for up to 2 days, retaining most of its fresh flavor and creamy texture. Just be mindful that the shrimp texture may slightly firm up after chilling.
Freezing
This dish is best enjoyed fresh because freezing shrimp in creamy sauce can alter the texture and cause separation. If you need to freeze, it’s better to freeze the sauce separately without the shrimp, then add fresh-cooked shrimp when you’re reheating.
Reheating
Warm leftovers gently on the stovetop over low heat to avoid overcooking the shrimp and curdling the sauce. Stir frequently until heated through, adding a splash of milk if the sauce seems too thick. Avoid microwaving, which can dry out the shrimp and change the sauce consistency.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure they are fully thawed and patted dry to get a nice sear. Using fresh or fully thawed shrimp helps maintain the best texture for this dish.
How do I roast poblano peppers easily at home?
Roasting can be done over a gas flame, under the broiler, or on a grill. Turn them until their skins are evenly blackened and blistered, then steam in a covered bowl to loosen the skins for easy peeling.
Is there a substitute for Mexican crema?
If you can’t find Mexican crema, sour cream mixed with a little milk makes a great substitute that mimics the creamy tanginess needed for the salsa.
Can I make this recipe spicier?
Yes! Simply add more serrano peppers or even a pinch of cayenne for extra heat. Remember to start small and adjust according to your spice tolerance.
What cheese works best in the Culichi salsa?
Mozzarella and Oaxaca cheese melt beautifully and keep the sauce creamy without overpowering the flavors. You can also experiment with mild Monterey Jack for a slightly different creamy texture.
Final Thoughts
There’s something truly special about the Shrimps in Culichi Salsa Recipe that makes me want to share it with everyone I know. It’s a deliciously creamy, smoky, and fresh dish that feels both comforting and festive. Whether you’re cooking for friends or a simple weeknight dinner, this recipe brings a touch of Mexican flair with ease and plenty of flavor. Give it a try—you might just discover your new favorite way to enjoy shrimp!
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Shrimps in Culichi Salsa is a flavorful Mexican main course featuring succulent shrimp cooked in a creamy, mildly spicy green sauce made from roasted poblano and serrano peppers, garlic, onion, and fresh cilantro, enriched with Mexican crema and melted cheese. This dish balances the sweetness of shrimp with the smoky and tangy flavors of the salsa, perfect for serving with rice, tortillas, or crusty bread.
Ingredients
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
Culichi Salsa
- 3 poblano peppers (roasted, peeled, and seeded)
- 2 serrano peppers (optional for heat)
- 2 garlic cloves
- ½ small white onion
- ½ cup cilantro leaves
- 1 cup Mexican crema or sour cream
- ½ cup milk
- ½ teaspoon chicken bouillon powder
Finishing
- ½ cup shredded mozzarella or Oaxaca cheese
Instructions
- Season and Cook Shrimp: Season the peeled and deveined shrimp with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, then cook the shrimp for 2–3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Prepare Culichi Salsa: In a blender, combine the roasted, peeled, and seeded poblano peppers, serrano peppers if using, garlic cloves, white onion, cilantro leaves, Mexican crema, milk, and chicken bouillon powder. Blend until the mixture is smooth and well combined.
- Simmer the Sauce: In the same skillet used for the shrimp, melt the butter over medium heat. Pour in the blended green sauce and let it simmer gently for 5–6 minutes until it thickens slightly.
- Add Cheese and Combine: Stir in the shredded mozzarella or Oaxaca cheese into the sauce, cooking until the cheese melts completely and the sauce becomes creamy.
- Reheat Shrimp in Sauce: Return the cooked shrimp to the skillet, stirring gently to coat them in the cheesy green sauce. Cook for an additional 2–3 minutes until the shrimp are heated through and infused with the sauce flavors.
- Serve: Serve the shrimp hot with your choice of side such as steamed rice, warm tortillas, or crusty bread to soak up the delicious sauce.
Notes
- Roast the poblano peppers by charring them over an open flame or under the broiler until blackened, then steam them covered in a bowl to loosen the skin for easy peeling.
- Adjust the quantity of serrano peppers or omit them entirely to control the heat level in the salsa according to your preference.
- This dish pairs wonderfully with Mexican white rice or warm corn tortillas for a complete meal.
