Description
This vibrant and flavorful Shrimps in Culichi Salsa recipe features succulent large shrimp sautéed and simmered in a creamy, spicy roasted poblano pepper salsa. The Culichi Salsa, made with roasted poblano and serrano peppers, cilantro, Mexican crema, and lime juice, adds a rich and tangy flair that complements the perfectly cooked shrimp. Ready in just 30 minutes, this dish is a perfect fusion of smoky, creamy, and zesty flavors, ideal for a quick weeknight dinner or a festive gathering.
Ingredients
Scale
Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Culichi Salsa
- 2 poblano peppers
- 1-2 serrano peppers (or jalapeños for a milder version), stemmed and seeded
- ½ medium white onion, roughly chopped
- 2 cloves garlic, minced
- 1 cup fresh cilantro, roughly chopped
- 1 cup Mexican crema (or sour cream thinned with a little milk)
- ½ cup milk
- 1 tablespoon lime juice
- Salt and pepper to taste
For Garnish (Optional)
- Fresh cilantro sprigs
- Lime wedges
- Sliced avocado
Instructions
- Roast the Peppers: Preheat your broiler and place the poblano peppers on a baking sheet. Broil them for 5-7 minutes on each side until the skin is blackened and blistered.
- Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes which helps loosen the skin for easy peeling.
- Peel and Seed the Peppers: Remove the peppers from the bowl and peel off the charred skin. Cut the peppers in half, remove the seeds and membranes, then roughly chop the flesh.
- Blend the Ingredients: In a blender or food processor, combine the roasted poblano peppers, serrano peppers, onion, garlic, cilantro, Mexican crema, milk, lime juice, salt, and pepper.
- Blend Until Smooth: Blend the mixture until completely smooth and creamy. Taste and adjust seasoning as needed. Add more milk if the salsa is too thick to achieve your desired consistency.
- Prepare the Shrimps: Pat the shrimp dry with paper towels to ensure they brown properly during cooking.
- Sauté the Shrimps: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Shrimps: Add the shrimp to the skillet and season with salt and black pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook.
- Add the Salsa: Pour the Culichi salsa over the cooked shrimp in the skillet. Gently stir to evenly coat the shrimp with the sauce.
- Simmer Briefly: Allow the shrimp to simmer in the salsa for 1-2 minutes until the sauce is heated through.
- Garnish and Serve: Garnish with fresh cilantro sprigs, lime wedges, and sliced avocado if desired. Serve immediately with rice, tortillas, or tostadas for a complete meal.
Notes
- To make the salsa milder, substitute serrano peppers with jalapeños or reduce the quantity.
- Peeling the peppers after steaming is easier and ensures the salsa is smooth without any tough skins.
- Patting shrimp dry before sautéing is key to achieving a good sear and flavorful crust.
- Do not overcook shrimp; they cook quickly and become rubbery if left too long.
- This dish pairs beautifully with warm tortillas, rice, or tostadas for a full, satisfying meal.
