If you are on the lookout for a dish that brings together creamy, smoky, and mildly spicy flavors with the freshest seafood, then you have to try this Shrimps in Culichi Salsa Recipe. It’s a vibrant Mexican-inspired creation where succulent shrimp swim in a luscious sauce made from roasted poblano peppers, fresh serranos, and smooth Mexican crema. The blend of textures and the depth of flavors in this dish make it a wonderful meal to impress friends or simply treat yourself to something special. Every bite bursts with a warm, comforting richness that feels like a big hug from the kitchen.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that each play a critical role in building those incredible layers of flavor and texture. From the smoky char of poblano peppers to the creaminess of Mexican crema, each component works in harmony to deliver a standout dish.
- 1 pound large shrimp (peeled and deveined): Fresh or thawed shrimp give you tender, juicy bites that soak up the sauce wonderfully.
- 1 tablespoon olive oil: For perfectly searing the shrimp, adding a subtle fruity undertone.
- ½ teaspoon salt: Enhances all the flavors without overpowering them.
- ¼ teaspoon black pepper: Just enough to add a mild hint of spice to the shrimp.
- 1 tablespoon butter: Adds richness and a silky finish to the sauce.
- 3 poblano peppers (roasted, peeled, and seeded): The star of the show, delivering smoky, earthy notes and vibrant green color.
- 2 serrano peppers (optional): For those who want a kick of heat—add or reduce as you please.
- 2 garlic cloves: Fresh garlic brings a pungent warmth and depth to the sauce.
- ½ small white onion: Adds sweetness and body to the salsa.
- ½ cup cilantro leaves: Brightens the dish with fresh herbal notes.
- 1 cup Mexican crema or sour cream: Creates the creamy texture that balances the peppers’ punch.
- ½ cup milk: Lightens the sauce, making it smooth and luscious.
- ½ teaspoon chicken bouillon powder: Amplifies the savory flavors effortlessly.
- ½ cup shredded mozzarella or Oaxaca cheese: Melts perfectly into the sauce, adding gooey, cheesy goodness.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Season and Cook the Shrimp
Start by seasoning your shrimp with salt and black pepper—keeping the seasoning simple lets their natural flavor shine through. Heat olive oil in a large skillet over medium-high heat, then cook the shrimp for about 2 to 3 minutes on each side until they turn pink and are just cooked through. Be careful not to overcook them, as shrimp become rubbery quickly. Once done, remove from the skillet and set aside.
Step 2: Prepare the Culichi Salsa
While your shrimp rest, pop the roasted poblano peppers, optional serrano peppers, garlic, white onion, fresh cilantro, Mexican crema, milk, and chicken bouillon powder into a blender. Blend everything until it’s completely smooth. This silky green sauce is where the magic really happens—rich, smoky, and just spicy enough from the serranos to awaken your taste buds.
Step 3: Simmer the Sauce
Using the same skillet, melt the butter over medium heat. Pour the blended sauce into the skillet and let it simmer gently for 5 to 6 minutes. This allows the flavors to deepen and the sauce to thicken slightly, helping it cling to the shrimp beautifully.
Step 4: Add Cheese and Combine
Sprinkle the shredded mozzarella or Oaxaca cheese into the sauce and stir until it melts completely, creating a creamy, cheesy texture that adds indulgence to the dish. Finally, return the cooked shrimp to the pan and toss them in the luscious salsa until they’re fully coated and warmed through for another 2 to 3 minutes. Now your Shrimps in Culichi Salsa Recipe is ready to delight!
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
A sprinkle of freshly chopped cilantro or a few lime wedges on the side not only brightens up the presentation but adds fresh citrus notes that balance the creaminess of the salsa beautifully. You can also add thinly sliced radishes or diced avocado for extra color and texture.
Side Dishes
This dish loves company, so serve it alongside warm corn or flour tortillas for wrapping, steamed white rice to soak up all the glorious sauce, or even a crispy, crusty bread. Each side amplifies the experience, letting you enjoy every bit of that rich and smoky Culichi salsa.
Creative Ways to Present
For a fun twist, serve this seafood delight in small cast-iron skillets or serve over a bed of sautéed greens like spinach or kale for a lighter option. You could even turn it into a filling for tacos or burritos, adding your favorite toppings for a customizable meal experience.
Make Ahead and Storage
Storing Leftovers
Put any leftover shrimp and Culichi salsa into an airtight container and store it in the refrigerator. It will stay fresh for up to 2 days, but enjoy it sooner rather than later for the best texture and flavor.
Freezing
If you’d like to freeze leftovers, separate the shrimp and sauce if possible, since shrimp can become rubbery once frozen and thawed. Freeze the sauce on its own for up to 2 months in a freezer-safe container. When ready, thaw overnight in the fridge and gently reheat.
Reheating
Reheat the dish gently on the stovetop over low heat to prevent the shrimp from toughening. Stir occasionally until warmed through. If the sauce seems too thick, add a splash of milk to restore its creamy consistency.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking so they sear nicely and don’t steam in the pan.
How spicy is the Shrimps in Culichi Salsa Recipe?
The heat level depends on your choice and quantity of serrano peppers. You can omit them for a milder taste or add more if you love a fiery dish.
What can I substitute for Mexican crema?
If you can’t find Mexican crema, sour cream is a great alternative. For a lighter option, you could even use Greek yogurt, but expect a slightly tangier flavor.
Can this recipe be made dairy-free?
Yes! Use a dairy-free butter substitute and swap out the Mexican crema and cheese for coconut cream and a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Is this dish gluten-free?
Yes, the Shrimps in Culichi Salsa Recipe is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease.
Final Thoughts
I can’t recommend this Shrimps in Culichi Salsa Recipe enough to anyone craving something fresh, vibrant, and irresistibly creamy with a subtle smoky edge. It comes together quickly, uses ingredients that are easy to find, and delivers an incredible flavor experience every single time. Give it a try for your next meal—you’ll be hooked from the very first bite!
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 rich, creamy poblano pepper sauce. The sauce blends roasted poblano and serrano peppers with garlic, onion, cilantro, and Mexican crema, creating a mildly spicy and smooth texture enhanced by melted mozzarella cheese. This dish is perfect served hot with rice, tortillas, or crusty bread, making it a delightful and satisfying meal.
Ingredients
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
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
- ½ cup shredded mozzarella or Oaxaca cheese
Instructions
- Season the shrimp: Sprinkle the shrimp with salt and black pepper, ensuring each piece is evenly coated for enhanced flavor.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Remove shrimp from skillet and set aside.
- Prepare the green sauce: In a blender, combine the roasted 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 uniform.
- Simmer the sauce: In the same skillet, melt the butter over medium heat. Pour in the blended green sauce and let it simmer for 5 to 6 minutes, stirring occasionally until it thickens slightly.
- Add cheese to the sauce: Stir in the shredded mozzarella or Oaxaca cheese and cook until the cheese melts completely, rendering the sauce creamy.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet, stirring gently to coat each shrimp with the green sauce. Cook for an additional 2 to 3 minutes to warm the shrimp and meld the flavors.
- Serve: Serve the shrimps in culichi salsa hot with your choice of rice, tortillas, or crusty bread.
Notes
- Roast the poblano peppers by charring them over an open flame or under the broiler, then steam them in a covered bowl before peeling to enhance flavor and remove skin easily.
- Adjust the number of serrano peppers to increase or decrease the heat based on your preference.
