Description
Shrimps in Culichi Salsa is a vibrant and creamy Mexican dish featuring tender sautéed shrimp coated in a smooth, roasted poblano and serrano pepper salsa. The roasted peppers provide a smoky depth, balanced by the fresh lime juice and cilantro. This flavorful dish is perfect for a quick weeknight dinner or entertaining guests, served best with rice, tortillas, or tostadas for a satisfying meal.
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
Optional Garnishes
- Fresh cilantro sprigs
- Lime wedges
- Sliced avocado
Instructions
- Roast the Peppers: Preheat your broiler and place the poblano peppers on a baking sheet. Broil for 5-7 minutes per side until the skins are blackened and blistered, imparting a smoky flavor.
- Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap. Allow them to steam for 10-15 minutes to loosen the skin, making peeling easier.
- Peel and Seed the Peppers: Remove the peppers from the bowl, peel off the blackened skin, cut in half, and remove seeds and membranes. Roughly chop the flesh for blending.
- Blend the Ingredients: In a blender or food processor, combine the roasted poblano peppers, serrano peppers, white onion, garlic, cilantro, Mexican crema, milk, lime juice, salt, and pepper.
- Blend Until Smooth: Puree the mixture until completely smooth and creamy. Adjust seasoning to taste, and if the salsa is too thick, add a little more milk for desired consistency.
- Prepare the Shrimps: Thoroughly pat the shrimp dry with paper towels to ensure proper browning during cooking.
- Sauté the Garlic: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook the Shrimps: Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Avoid overcooking to keep shrimp tender.
- Add the Salsa: Pour the prepared Culichi Salsa over the cooked shrimp in the skillet. Gently stir to coat the shrimp evenly with the sauce.
- Simmer Briefly: Let the shrimp simmer in the salsa for 1-2 minutes until the salsa is heated through and flavors meld.
- 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
- For a milder salsa, substitute serrano peppers with jalapeños.
- Peeling the roasted peppers is easier after steaming in a covered bowl, which helps loosen the skins.
- Patting the shrimp dry before cooking is crucial to achieving a good sear.
- Do not overcook shrimp to avoid rubbery texture; they cook quickly.
- If Mexican crema is unavailable, sour cream thinned with a little milk can be used as a substitute.
- Serve with rice, tortillas, or tostadas to soak up the delicious salsa.
