Description
Shrimps in Culichi Salsa is a flavorful Mexican dish featuring tender seared shrimp smothered in a creamy, smoky roasted poblano salsa. The Culichi salsa combines roasted poblanos, jalapeño, fresh cilantro, and creamy sour cream to create a rich and slightly spicy sauce that perfectly complements the succulent shrimp. Serve it hot with rice, tortillas, or sautéed vegetables for a satisfying main course.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Culichi Salsa (Creamy Green Salsa)
- 1 cup sour cream or Mexican crema
- 1/2 cup milk
- 2 poblano peppers, roasted, peeled, and seeded
- 1 jalapeño, seeded for less heat
- 1/4 cup chopped white onion
- 1 clove garlic
- 1/4 cup fresh cilantro
- 1/2 teaspoon chicken bouillon powder (optional)
- Salt to taste
Instructions
- Prepare the Culichi salsa: In a blender, combine the roasted poblano peppers, seeded jalapeño, chopped white onion, garlic clove, fresh cilantro, sour cream (or Mexican crema), milk, chicken bouillon powder (if using), and a pinch of salt. Blend all the ingredients until you achieve a smooth and creamy consistency. Taste the salsa and adjust seasoning with additional salt if needed.
- Cook the shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp evenly with salt and black pepper. Add the shrimp to the skillet and sear them for about 1 to 2 minutes per side until they turn pink and are just cooked through. Avoid overcooking to keep the shrimp tender.
- Simmer with salsa: Reduce the heat to medium and pour the prepared Culichi salsa over the cooked shrimp in the skillet. Allow the shrimp and salsa to simmer together for 3 to 4 minutes, stirring occasionally, until the sauce is warmed through and has slightly thickened, coating the shrimp beautifully.
- Serve: Remove from heat and serve the shrimp and Culichi salsa hot. This dish pairs wonderfully with white rice, warm tortillas, or over a bed of sautéed vegetables for a complete meal.
Notes
- You can use pre-cooked shrimp if preferred; simply add them to the sauce at the end to warm through without overcooking.
- Roasting the poblano peppers over an open flame or under the broiler enhances their smoky flavor, which is key to authentic Culichi salsa.
- Store any leftover Culichi salsa in an airtight container in the refrigerator for up to 3 days.
- Adjust the heat level by removing seeds from the jalapeño or leaving them in for extra spiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
