Description
Shrimps in Culichi Salsa is a flavorful Mexican seafood dish featuring succulent shrimp cooked in a creamy, slightly spicy sauce made from roasted poblano peppers, jalapeño, fresh cilantro, and Mexican crema. This dish perfectly balances smoky, creamy, and spicy elements and is topped with melted Oaxaca or mozzarella cheese, making it a comforting and vibrant main course option.
Ingredients
Scale
Shrimp and Cheese
- 1 pound large shrimp, peeled and deveined
- 1/2 cup shredded Oaxaca or mozzarella cheese
Salsa Ingredients
- 2 poblano peppers, roasted, peeled, and seeded
- 1 jalapeño pepper, seeded
- 1/2 cup fresh cilantro leaves
- 1/2 cup Mexican crema or heavy cream
- 1/4 cup milk
- 2 cloves garlic
- 1/4 cup diced white onion
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chicken bouillon powder (optional)
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skins are blistered and charred. Place them in a covered bowl to steam for about 10 minutes, which helps loosen the skins. Peel off the skins, then remove and discard the seeds.
- Prepare Salsa: In a blender, combine the roasted poblano peppers, seeded jalapeño, fresh cilantro leaves, Mexican crema, milk, and garlic cloves. Blend until you achieve a smooth and creamy consistency.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the diced white onion and sauté until it becomes soft and translucent, about 3 to 4 minutes.
- Cook Sauce: Pour the blended sauce into the skillet with the onions. Cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, black pepper, and chicken bouillon powder if using.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating they are fully cooked.
- Finish with Cheese: Sprinkle the shredded Oaxaca or mozzarella cheese evenly over the shrimp and sauce. Cover the skillet briefly to allow the cheese to melt.
- Serve: Serve the shrimps in Culichi salsa hot, ideally accompanied by white rice or warm tortillas.
Notes
- Serve with white rice or warm tortillas for a complete meal.
- Adjust the heat level by adding or removing jalapeño seeds according to your spice preference.
- For a richer flavor, substitute part of the milk with additional Mexican crema.
- Roasting the poblanos properly enhances the smoky flavor of the salsa.
