Description
Shrimps in Culichi Salsa is a delightful Mexican seafood dish featuring succulent shrimp cooked in a rich and creamy poblano pepper sauce. This dish is bursting with flavor and perfect for a satisfying dinner.
Ingredients
Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Culichi Salsa:
- 4 fresh poblano peppers
- 2 jalapeños (seeds removed for milder flavor)
- 2 cloves garlic
- ½ small white onion
- ½ cup chicken broth
- 1 cup Mexican crema or sour cream
- ½ cup cream cheese, softened
- ½ cup cilantro leaves
- ½ teaspoon chicken bouillon powder (optional)
- 1 tablespoon butter
Instructions
- Roast the Vegetables: Roast poblano peppers, jalapeños, garlic, and onion until charred; peel off skins and remove seeds.
- Blend the Salsa: Blend roasted vegetables with chicken broth, Mexican crema, cream cheese, cilantro, and bouillon powder until smooth.
- Cook the Shrimp: Season shrimp and cook in butter and olive oil until pink and cooked through.
- Simmer with Salsa: Pour culichi salsa over shrimp in skillet and simmer gently to warm through.
- Serve: Enjoy hot with rice, tortillas, or pasta.
Notes
- This dish pairs well with rice and warm flour tortillas.
- Adjust jalapeños to suit your heat preference.
- The salsa can be prepared in advance and refrigerated for up to 3 days.
