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
Scale
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.
