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
Scale
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
