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
Scale
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.
