If you’re searching for a dish that perfectly blends creamy, mildly spicy, and utterly irresistible flavors, Shrimps in Culichi Salsa is destined to become your new obsession. Imagine tender shrimp, nestled in a silky, green poblano-based sauce with just the right touch of heat and herby brightness—this Mexican favorite is pure comfort on a plate. Whether you’re hosting friends or craving something bold but simple on a weeknight, Shrimps in Culichi Salsa brings impressive flavor with easy steps that you’ll want to return to again and again.
Ingredients You’ll Need
The beauty of Shrimps in Culichi Salsa is how each thoughtfully chosen ingredient shines, building layers of flavor and unbeatable creaminess. Here’s what you’ll need and why each deserves a spot in your kitchen:
- Shrimp: Choose large shrimp—peeled and deveined—to ensure they stay juicy and soak up that luscious sauce.
- Olive Oil: This adds richness and helps the shrimp sear beautifully in the pan.
- Salt: Brings out the natural sweetness of the shrimp and balances the salsa’s richness.
- Black Pepper: Adds a hint of warmth to both the shrimp and sauce layers.
- Garlic Powder: An easy way to add savory depth to your shrimp seasoning.
- Paprika: Rounds out the shrimp’s flavor with subtle smokiness and a lovely color.
- Sour Cream or Mexican Crema: Delivers a silky, tangy base for the culichi salsa; swap for crema if you want it extra authentic!
- Milk: Thins out the salsa just enough so it cloaks every shrimp without feeling heavy.
- Roasted Poblano Peppers: These bring mild heat and that signature green color—roasting makes them sweet and smoky.
- White Onion: A hint of raw onion keeps the sauce from tasting one-dimensional.
- Garlic Clove: Fresh garlic lifts all the other flavors and intensifies the aroma.
- Cilantro: Adds a burst of herby freshness that keeps the salsa vibrant and lively.
- Chicken Bouillon Powder: Sneaks in umami and savory notes, making every bite feel extra satisfying.
- Black Pepper (for sauce): A second round for a gentle kick in the creamy salsa.
- Butter: Enriches the salsa as it simmers and ties the whole dish together with a mellow finish.
How to Make Shrimps in Culichi Salsa
Step 1: Season the Shrimp
Start by patting your peeled and deveined shrimp dry, then toss them in a bowl with salt, black pepper, garlic powder, and paprika. This simple yet fragrant mixture gives every shrimp a foundation of flavor that stands up to the bold, creamy salsa coming its way.
Step 2: Sauté the Shrimp
Heat olive oil in a large skillet over medium heat. Lay the shrimp in a single layer and let them sizzle for about 2 to 3 minutes per side until pink, opaque, and a little golden at the edges. Once cooked through, scoop them out and set aside—they’ll get cozy in the sauce soon.
Step 3: Blend the Culichi Salsa
Into a blender, add your sour cream (or crema), milk, roasted poblano peppers (with skins removed and seeds discarded), white onion, garlic clove, chopped cilantro, chicken bouillon powder, and black pepper. Blitz everything together until you have a perfectly smooth, dreamy green sauce. This is the real heart of your Shrimps in Culichi Salsa.
Step 4: Simmer the Salsa
In the same skillet you used for shrimp, melt the butter over medium heat. Pour in your freshly blended culichi salsa and allow it to simmer gently for 4 to 5 minutes. You’ll notice it thickening just enough to coat the back of a spoon, and it’ll smell so inviting you might start sneaking spoonfuls (I won’t judge!).
Step 5: Bring It All Together
Add the shrimp back into the pan, nestling them into that gorgeous green salsa. Stir gently, letting each piece get drenched in flavor. Give it another 1 to 2 minutes on the heat—just long enough to warm the shrimp through and meld all those fantastic flavors together. Serve them up while hot and watch smiles unfold.
How to Serve Shrimps in Culichi Salsa
Garnishes
Give your Shrimps in Culichi Salsa a final restaurant-worthy touch with a sprinkle of chopped cilantro, thinly sliced radishes for crunch, or even a few crumbles of cotija cheese if you like a little salty punch. Some fresh lime wedges on the side can wake up your palate and add a zippy contrast to that creamy sauce.
Side Dishes
This dish shines next to fluffy white rice, allowing every drop of culichi salsa to soak in. Warm corn or flour tortillas are perfect for scooping, or try pouring the saucy shrimp over a nest of pasta for a creative fusion twist. Simple sautéed veggies or a crisp green salad balance out the richness beautifully.
Creative Ways to Present
If you want to impress, serve your Shrimps in Culichi Salsa in small cazuelas (clay dishes), or spoon them onto crispy tostadas for a fun appetizer. Mini taco boats or lettuce cups are also a crowd-pleasing, hand-held option that lets guests savor all those incredible flavors in a unique way.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (don’t count on it!), store your Shrimps in Culichi Salsa in an airtight container in the refrigerator for up to two days. The sauce continues to develop flavor, and the shrimp stay moist and tender if you don’t overcook upon reheating.
Freezing
For longer storage, freeze the sauce and shrimp separately if possible. The salsa freezes remarkably well for up to 1 month; just thaw in the fridge overnight. While shrimp can go into the freezer with the sauce, be aware that their texture may soften slightly once thawed—still tasty, but a little less snappy.
Reheating
When you’re ready to enjoy your Shrimps in Culichi Salsa again, gently reheat everything together on the stovetop over low heat, stirring frequently. If the sauce has thickened up too much, splash in a little milk to bring back its silkiness. Steer clear of the microwave if you can—it tends to make shrimp rubbery.
FAQs
Can I make this recipe with frozen shrimp?
Yes, you can absolutely use frozen shrimp for Shrimps in Culichi Salsa! Just make sure to thaw them completely and pat dry before cooking, so you get that perfect sear and avoid any excess water in your pan.
Is there a vegetarian version of this dish?
Sure thing! Swap out the shrimp for sautéed mushrooms, firm tofu, or even roasted cauliflower. Each one soaks up the culichi salsa beautifully, making for a satisfying vegetarian main.
What can I use if I don’t have poblanos?
If poblanos are hard to find, Anaheim peppers or even green bell peppers can work in a pinch—just know the salsa will be milder. Add a jalapeño for heat if you like it spicier!
Can I prep any parts of Shrimps in Culichi Salsa ahead of time?
Definitely! You can roast and peel the poblanos, and blend the salsa a day ahead. Store it in the fridge until you’re ready to finish the dish; just quickly whisk or blend before heating to reincorporate everything.
How spicy is this dish?
Shrimps in Culichi Salsa is typically mild and creamy, but the heat level really depends on your poblanos. If you want more heat, keep a few seeds in the salsa or add a serrano pepper to the blender for extra zing.
Final Thoughts
Shrimps in Culichi Salsa is one of those dishes that feels like a special treat, yet it’s easy enough for any night of the week. If you’re ready for something vibrant, creamy, and a little out of the ordinary, gather your ingredients and give this recipe a try—your tastebuds (and your dinner table) will thank you!
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Shrimps in Culichi Salsa Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Shrimps in Culichi Salsa is a delightful Mexican dish where succulent shrimp are coated in a creamy, flavorful sauce made from roasted poblano peppers, garlic, and cilantro. This recipe is a perfect blend of spicy and creamy flavors that will impress your family and friends.
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Culichi Salsa:
- 1 cup sour cream or Mexican crema
- 1/2 cup milk
- 3 roasted poblano peppers (skins removed and seeds discarded)
- 1/4 cup chopped white onion
- 1 garlic clove
- 1/4 cup chopped cilantro
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon black pepper (for the sauce)
- 1 tablespoon butter
Instructions
- Prepare the Shrimp: Season the shrimp with salt, pepper, garlic powder, and paprika. Sauté in olive oil until pink and opaque. Set aside.
- Make the Culichi Salsa: Blend sour cream, milk, roasted poblano peppers, onion, garlic, cilantro, chicken bouillon powder, and black pepper until smooth.
- Cook the Dish: Melt butter in a skillet, add the salsa, simmer until slightly thickened. Add shrimp back to the skillet, coat in the sauce, and heat through.
- Serve: Enjoy hot with rice, tortillas, or pasta.
Notes
- To roast poblanos, char over a flame or broil, then peel.
- For extra richness, use cream cheese or heavy cream in place of sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 190mg
