Description
Indulge in the vibrant flavors of Mexico with this delicious recipe for Shrimps in Culichi Salsa. Succulent shrimp are smothered in a creamy, flavorful sauce made from roasted poblano peppers and Mexican crema, creating a dish that’s perfect for any occasion.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Culichi Salsa:
- 3 poblano peppers, roasted, peeled, and deseeded
- 1 jalapeño (optional, for extra heat)
- 1/4 cup chopped onion
- 1 garlic clove
- 1/2 cup Mexican crema or sour cream
- 1/4 cup milk
- 1/4 cup fresh cilantro
- 1/2 teaspoon chicken bouillon powder or salt to taste
- 1/4 teaspoon black pepper
Instructions
- Culichi Salsa: In a blender, combine roasted poblano peppers, jalapeño, onion, garlic, crema, milk, cilantro, bouillon, and black pepper. Blend until smooth.
- Shrimp: Season shrimp with garlic powder, salt, and pepper. Sauté in oil until cooked through.
- Pour the culichi salsa over the shrimp in a skillet. Simmer until warmed through and slightly thickened.
- Serve hot with rice, tortillas, or vegetables. Garnish with cilantro or lime wedges.
Notes
- Roast poblanos until charred, then peel after resting.
- Leftover salsa can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 170mg