Description
Indulge in the creamy and flavorful dish of Shrimps in Culichi Salsa. This Mexican-inspired recipe features succulent shrimp smothered in a luscious culichi sauce made with roasted poblano peppers, jalapeños, and a blend of creamy ingredients. Serve this dish with warm tortillas or rice for a satisfying meal that will transport your taste buds to Mexico.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Culichi Salsa:
- 1 cup sour cream
- 1/2 cup Mexican crema
- 1/2 cup cream cheese, softened
- 3 roasted poblano peppers, peeled and deseeded
- 2 roasted jalapeños, deseeded
- 1/2 cup fresh cilantro
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- juice of 1 lime
For serving:
- warm tortillas or rice
Instructions
- Prepare the Shrimp: Season the shrimp with olive oil, salt, pepper, and garlic powder. Cook in a skillet over medium-high heat for 2 to 3 minutes per side until pink and opaque. Set aside.
- Make the Culichi Salsa: Blend sour cream, Mexican crema, cream cheese, roasted poblano peppers, jalapeños, cilantro, garlic, cumin, salt, pepper, chicken broth, and lime juice until smooth.
- Simmer and Serve: Pour the sauce into a skillet and simmer for 5 to 7 minutes. Add the shrimp, stir to coat, and cook for an additional 2 minutes. Serve hot with tortillas or rice.
Notes
- Adjust the heat by adding more or fewer jalapeños.
- Culichi salsa can be made ahead and refrigerated for up to 3 days.
- For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 220 mg
