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
Scale
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
