If you’re on the hunt for a bold, creamy, and undeniably Mexican dinner, look no further than Shrimps in Culichi Salsa with Authentic Flavor. This standout dish is a love letter to Sinaloan cuisine, full of roasted poblano and jalapeño flavors, plump juicy shrimp, and a dreamy green sauce that’s as vibrant to see as it is to taste. Whether you’re cooking for a weeknight treat or want to wow your friends with something new and unforgettable, this recipe is your ticket to a fiesta of flavor right at your table.
Ingredients You’ll Need
One of the best things about Shrimps in Culichi Salsa with Authentic Flavor is that all the ingredients play a key role—each adds either deep flavor, a touch of creaminess, or that signature green color that makes this dish sing. Use the freshest produce and don’t shy away from the roasted chiles; they’re the secret behind the lush, rich salsa.
- 1 pound large shrimp, peeled and deveined: Go for fresh or frozen shrimp, just be sure they’re nice and plump for the best texture.
- 1 tablespoon olive oil: For sautéing the shrimp and adding a touch of richness.
- 1/2 teaspoon salt: Essential to highlight all the other flavors.
- 1/4 teaspoon black pepper: Adds a subtle warmth to both the shrimp and salsa.
- 1/2 teaspoon garlic powder: Enhances the savory depth and complements fresh garlic in the salsa.
- 1/2 teaspoon onion powder: Layers in even more flavor.
- 4 large poblano peppers, roasted and peeled: These bring bold, smoky depth and the signature green color to the salsa.
- 2 jalapeños, stemmed and seeded (optional for heat): Add as much or as little heat as you like—leave some seeds in for extra punch!
- 1/2 cup chopped cilantro: Provides that fresh, herbal brightness so critical in Mexican sauces.
- 1 garlic clove: Adds sharp, aromatic backbone to the salsa.
- 1/4 small white onion: For a touch of sweetness and depth.
- 1 cup Mexican crema or sour cream: Makes the culichi sauce luxuriously creamy—use crema for extra authenticity.
- 1/2 cup milk: Thins out the sauce for perfect pourability—whole milk is best.
- 1/2 cup shredded Oaxaca or mozzarella cheese: Melts smoothly for a mild, stretchy cheese factor.
- 1 tablespoon butter: Adds velvety finish to the final sauce.
How to Make Shrimps in Culichi Salsa with Authentic Flavor
Step 1: Roast and Prepare the Peppers
To set the stage for true Shrimps in Culichi Salsa with Authentic Flavor, start by roasting your poblano peppers. Whether you use an open flame or a broiler, make sure the skins are evenly charred. Pop them into a covered bowl to steam—this will make peeling off the skins so much easier. Once peeled, remove the seeds and set them aside; this step gives the salsa its smoky backbone.
Step 2: Blend the Culichi Salsa
In your trusty blender, combine the roasted poblanos, jalapeños (adjust for heat), fresh cilantro, garlic clove, white onion, Mexican crema, milk, and shredded cheese. Blend everything until the mixture is silky smooth and a vibrant green. This creamy salsa is the star of our Shrimps in Culichi Salsa with Authentic Flavor, perfectly balancing heat, tang, and creaminess.
Step 3: Season and Sauté the Shrimp
Heat olive oil in a large skillet over medium-high heat. While that warms up, pat your shrimp dry and toss them with the salt, black pepper, garlic powder, and onion powder. Sauté the shrimp for about 2-3 minutes per side; you want them just pink and beautifully cooked. Remove from the skillet so you can move on to the salsa.
Step 4: Cook the Salsa
In the same skillet, melt the butter (hello, decadence!) and pour in your blended culichi salsa. Keep the heat on medium and let it simmer gently, stirring occasionally, for around 5 minutes. The salsa will bubble, thicken slightly, and the flavors will meld in that irresistible way that only homemade sauces can achieve.
Step 5: Simmer Shrimp in Salsa
Return the sautéed shrimp to the skillet and nestle them into that luscious green sauce. Let them cook together for another 2–3 minutes, just enough for the shrimp to soak up that vibrant culichi flavor. It’s the heart and soul of Shrimps in Culichi Salsa with Authentic Flavor—rich, creamy, and ready to serve piping hot.
How to Serve Shrimps in Culichi Salsa with Authentic Flavor
Garnishes
To top off your Shrimps in Culichi Salsa with Authentic Flavor, sprinkle on extra chopped cilantro, a squeeze of fresh lime, or a few paper-thin radish slices. A sprinkle of cotija or crumbled queso fresco brings irresistible salty contrast, and a handful of sliced jalapeño gives color and heat. These finishing touches make every plate festive and fresh.
Side Dishes
This dish shines next to warm tortillas or fluffy white rice—the sauce just begs to be scooped up! For a heartier option, serve with garlicky sautéed veggies or spoon the shrimp and sauce over angel hair pasta. Even a side of pinto beans would be right at home alongside the bold flavors of Shrimps in Culichi Salsa with Authentic Flavor.
Creative Ways to Present
Turn individual ramekins into mini shrimp casseroles for a dinner party, or spoon the shrimp and culichi sauce into taco shells for a street food twist. Try using the salsa as a stunning topping for loaded nachos, or pair with breakfast by serving it over a warm corn cake and fried egg. However you present it, Shrimps in Culichi Salsa with Authentic Flavor easily steals the show.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is never guaranteed!), let everything cool completely, then store your Shrimps in Culichi Salsa with Authentic Flavor in an airtight container in the fridge. It’ll stay fresh and delicious for up to 3 days, making for the ultimate next-day lunch or easy weeknight dinner.
Freezing
While shrimp are best enjoyed freshly cooked, you can freeze just the culichi salsa for up to 2 months in a tightly sealed freezer container. When you want the flavors of Shrimps in Culichi Salsa with Authentic Flavor in a pinch, simply thaw the sauce, heat, and toss with freshly sautéed shrimp for maximum flavor and texture.
Reheating
To reheat, warm the shrimp and sauce gently in a skillet over medium-low heat, adding a splash of milk if the salsa seems thick. Avoid microwaving for too long to prevent the shrimp from becoming rubbery. A little patience here goes a long way in keeping everything just as luscious as the first night.
FAQs
Can I use a different type Main Course
Absolutely! If you can’t find Oaxaca cheese, mozzarella is a great substitute—both melt beautifully. Monterey Jack also works well for Shrimps in Culichi Salsa with Authentic Flavor and keeps the sauce creamy.
What if I don’t have Mexican crema?
Sour cream is a wonderful alternative, or even full-fat Greek yogurt for a lighter touch. The key is the creamy tang they add to the salsa, which is crucial for authentic flavor.
Is this recipe spicy?
Shirmps in Culichi Salsa with Authentic Flavor can be as mild or fiery as you like! Removing the seeds from the jalapeños keeps it gentle, but you can leave some (or add a serrano) for extra spice.
Can I prep the culichi salsa ahead of time?
Yes! Make the salsa up to 3 days in advance and store it in the fridge. When you’re ready, just sauté your shrimp and finish the dish for a quick, flavorful meal.
Is this dish gluten-free?
Definitely. Shrimps in Culichi Salsa with Authentic Flavor is naturally gluten-free, making it a crowd-pleaser for a variety of diets—just double-check your crema and cheese if you’re extra sensitive.
Final Thoughts
Treat yourself and your loved ones to a dinner that’s as colorful and comforting as it is delicious. Shrimps in Culichi Salsa with Authentic Flavor brings Mexican fiesta vibes to your own kitchen—don’t be surprised if it becomes the most-requested meal in your recipe box!
Print
Shrimps in Culichi Salsa with Authentic Flavor Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Indulge in the authentic flavors of Mexico with this delicious recipe for Shrimps in Culichi Salsa. Succulent shrimp is coated in a creamy, flavorful sauce made with roasted poblano peppers and jalapeños, creating a dish that is sure to impress.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Culichi Salsa:
- 4 large poblano peppers, roasted and peeled
- 2 jalapeños, stemmed and seeded (optional for heat)
- 1/2 cup chopped cilantro
- 1 garlic clove
- 1/4 small white onion
- 1 cup Mexican crema or sour cream
- 1/2 cup milk
- 1/2 cup shredded Oaxaca or mozzarella cheese
- 1 tablespoon butter
Instructions
- Roast the Poblano Peppers: Char the poblano peppers, steam, peel, and set aside.
- Prepare the Culichi Salsa: Blend roasted poblanos, jalapeños, cilantro, garlic, onion, crema, milk, and cheese until smooth.
- Cook the Shrimp: Season shrimp, sauté until cooked, set aside.
- Make the Culichi Sauce: Melt butter, add salsa, simmer, then add shrimp back to coat.
- Serve: Enjoy hot with preferred accompaniments.
Notes
- For a spicier version, keep jalapeño seeds or add a serrano pepper.
- Substitute Greek yogurt for a lighter sauce.
- The sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 190mg
