Description
Indulge in the flavors of Mexico with this delicious recipe for Shrimps in Culichi Salsa. Succulent shrimp are cooked in a creamy poblano pepper sauce that is bursting with flavor. This dish is perfect for a special dinner or a casual weeknight meal.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Culichi Salsa:
- 4 fresh poblano peppers, roasted, peeled, and seeded
- 1 cup Mexican crema or sour cream
- 1/2 cup whole milk
- 1/2 cup cream cheese, softened
- 1/4 cup fresh cilantro
- 1 jalapeño pepper, seeded for less heat
- 2 garlic cloves
- 1/2 teaspoon chicken bouillon powder
- Salt and pepper, to taste
Garnish:
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Instructions
- Season the shrimp: Toss shrimp with olive oil, salt, black pepper, and garlic powder.
- Cook the shrimp: Cook shrimp in a skillet until pink and opaque, then set aside.
- Prepare the salsa: Blend roasted poblanos, crema, milk, cream cheese, cilantro, jalapeño, garlic, and bouillon powder until smooth.
- Simmer the sauce: Cook the salsa in a skillet until slightly thickened.
- Combine shrimp and sauce: Toss shrimp in the sauce until coated.
- Serve: Garnish with cilantro and lime wedges before serving hot.
Notes
- This dish pairs well with rice, tortillas, or crusty bread.
- Adjust the spice level by adding or omitting the jalapeño.
- The salsa can be made ahead and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion (about 6 ounces shrimp with sauce)
- Calories: 360
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 225 mg
