If you’re craving a dish that bursts with creamy, smoky, and bright flavors, the Shrimps in Culichi Salsa Recipe will become your new favorite. This Mexican-inspired recipe combines succulent shrimp sautéed to juicy perfection with a luscious culichi salsa made from roasted poblanos, creamy cheeses, and fresh herbs. It’s an effortlessly elegant meal that brings warmth, color, and a little spice to your dinner table – perfect for both weeknight meals and impressing guests. Once you try this recipe, the tender, vibrant shrimp in richly flavored culichi salsa will surely have you coming back for seconds!
Ingredients You’ll Need
The magic of this Shrimps in Culichi Salsa Recipe comes to life through a handful of simple but essential ingredients. Each one plays a vital role in contributing to the dish’s creamy texture, smoky undertones, and fresh herbal notes, making the final sauce luscious and perfectly balanced.
- Large shrimp, peeled and deveined: Ensure they are fresh or properly thawed for the best texture and flavor in your dish.
- Olive oil: Adds a subtle fruity note and helps with sautéing shrimp evenly.
- Salt: Enhances every flavor and brings out the natural sweetness of the shrimp.
- Black pepper: Adds a gentle peppery kick that complements the creamy salsa.
- Garlic powder: Provides a warm, savory foundation to season the shrimp authentically.
- Butter: Enriches the shrimp with a silky richness and helps meld flavors during cooking.
- Poblano peppers: Roasting these gives the salsa its signature smoky, slightly spicy flavor with a vibrant green color.
- Sour cream: Lends a tangy creaminess, balancing the heat and deep flavors in the sauce.
- Mexican crema or heavy cream: Softens and rounds out the salsa’s texture for a smooth finish.
- Chopped cilantro: Fresh herb that brightens the sauce with a citrusy, leafy note.
- Garlic clove: Fresh garlic intensifies the savory profile of the salsa compared to powder alone.
- Chopped white onion: Adds a hint of sweetness and crunchy bite before blending into the creamy texture.
- Cream cheese: Thickens and adds extra richness to the culichi salsa, giving it that luscious mouthfeel.
- Chicken bouillon powder (optional): Boosts savory depth if you want an extra layer of umami.
- Salt and pepper to taste: Final seasoning adjustments to make the salsa just right.
How to Make Shrimps in Culichi Salsa Recipe
Step 1: Roast and Prepare the Poblano Peppers
The first step truly sets the tone for this fresh and smoky sauce. Roast your poblano peppers over an open flame or under the broiler until their skin is beautifully charred. This process infuses your salsa with a deep, smoky flavor that is simply irresistible. After roasting, place them in a covered bowl to steam for about 10 minutes – this makes peeling the skin effortless. Remove the charred skin and seeds, then set the peppers aside to be blended later.
Step 2: Blend the Culichi Salsa
Next comes the fun part: blending together all those fresh ingredients that transform into the silky culichi salsa. Combine your roasted poblano peppers with sour cream, Mexican crema, cilantro, garlic, onion, and cream cheese in a blender. Adding chicken bouillon powder here is an optional step to deepen the savory flavor profile if you like a more robust taste. Blend everything until smooth and creamy, then season with salt and pepper to your personal preference. This sauce is where the dish gets its signature creamy texture and vibrant flavor.
Step 3: Sauté the Shrimp
Heat the olive oil and butter together in a skillet over medium heat, creating the perfect cooking environment for your shrimp. While the pan warms, season your shrimp with salt, black pepper, and garlic powder for an extra layer of flavor. Sauté the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. This quick cooking keeps them tender and juicy – nobody likes rubbery shrimp!
Step 4: Combine and Simmer
Once the shrimp are cooked through, lower the heat to a gentle simmer and pour in your freshly made culichi salsa. Let everything meld together for 2 to 3 minutes, allowing the shrimp to soak in the creamy, smoky goodness. This final step ties the entire dish together, resulting in a luscious, rich meal full of incredible flavor.
How to Serve Shrimps in Culichi Salsa Recipe
Garnishes
To elevate your dish, consider garnishing with a sprinkle of freshly chopped cilantro or a light dusting of smoked paprika. A wedge of lime on the side can add a delightful acidic brightness that cuts through the creaminess. A few thin slices of radish or avocado add both color and a fresh crunch that complements the soft texture of the shrimp and salsa perfectly.
Side Dishes
The Shrimps in Culichi Salsa Recipe pairs beautifully with simple but flavorful sides. White or cilantro-lime rice is a classic accompaniment that absorbs the sauce nicely. Warm corn or flour tortillas make it easy to scoop up every last bite, turning it into a casual taco-style meal. For something heartier, serve the shrimp over a bed of pasta or alongside roasted vegetables for balance and nutrition.
Creative Ways to Present
For a fun presentation, create individual mini taco cups or fill small, crispy tostadas with the shrimp and culichi salsa for a festive appetizer. Serving the shrimp over creamy mashed potatoes or grits offers an unexpected but comforting twist. You can also spoon the shrimp and salsa into small ramekins, perfect for sharing at a party or dinner gathering.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover culichi salsa or cooked shrimp for up to 3 days in an airtight container. It’s best to store the salsa separately from the shrimp if possible to maintain freshness. When ready to eat, gently reheat to preserve the sauce’s creamy texture without curdling.
Freezing
While the shrimp can lose some texture when frozen, the culichi salsa freezes well in airtight containers for up to one month. To freeze, portion the salsa into freezer-safe containers and thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Reheating
Reheat the shrimp and culichi salsa gently over low heat to avoid breaking the creaminess of the sauce. Stir frequently and add a splash of cream or water if the sauce thickens too much. Avoid boiling as this can cause the sauce to separate.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them properly overnight in the fridge and pat them dry before cooking to avoid excess moisture, which can affect the sautéing process.
How spicy is the Shrimps in Culichi Salsa Recipe?
The dish is mildly spicy thanks to the poblano peppers, which have a gentle heat. If you want more kick, adding a serrano pepper to the salsa before blending is a great option.
Can I make the culichi salsa vegan or dairy-free?
To adapt the recipe, replace sour cream, crema, and cream cheese with your favorite plant-based alternatives like cashew cream or coconut yogurt. The flavor will be different but still deliciously creamy and satisfying.
What are good alternatives if I can’t find poblano peppers?
Pasilla or Anaheim peppers can be great substitutes, offering a similar mild heat and smokiness. Roasting them before use is key to achieving authentic flavor.
Is this recipe gluten-free?
Yes! The Shrimps in Culichi Salsa Recipe is naturally gluten-free, making it a safe and tasty option for those with gluten sensitivities or celiac disease.
Final Thoughts
This Shrimps in Culichi Salsa Recipe is a treasure trove of bold Mexican flavors wrapped in a creamy, smoky sauce that’s both comforting and exciting. It’s an approachable dish that doesn’t sacrifice sophistication, perfect for sharing with loved ones around the table. I can’t wait for you to try it and make it your go-to recipe when you want something truly special yet simple. Enjoy every delicious bite!
Print
Shrimps in Culichi Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This flavorful Mexican dish features succulent large shrimp sautéed to perfection and simmered in a creamy, tangy Culichi salsa made from roasted poblano peppers, sour cream, and fresh cilantro. Served hot, it’s perfect with rice, tortillas, or pasta for a satisfying main course that combines smoky, creamy, and savory notes.
Ingredients
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 tablespoon butter
Culichi Salsa
- 2 poblano peppers, roasted and peeled
- 1/2 cup sour cream
- 1/2 cup Mexican crema or heavy cream
- 1/2 cup chopped cilantro
- 1 small garlic clove
- 1/4 cup chopped white onion
- 1/2 cup cream cheese
- 1/2 teaspoon chicken bouillon powder (optional)
- Salt and pepper to taste
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them into a covered bowl to steam for 10 minutes, helping loosen the skin, then peel off the skin and remove the seeds. Set the peeled peppers aside.
- Make Culichi Salsa: In a blender, combine the roasted poblano peppers, sour cream, Mexican crema or heavy cream, chopped cilantro, garlic clove, chopped white onion, cream cheese, and optionally chicken bouillon powder. Blend until the mixture is smooth and creamy. Taste and adjust with salt and pepper as needed.
- Prepare Shrimp: Heat the olive oil and butter in a skillet over medium heat. Season the peeled shrimp with salt, black pepper, and garlic powder. Add the shrimp to the heated skillet and sauté for 2 to 3 minutes on each side, or until the shrimp turn pink and are cooked through.
- Simmer with Salsa: Reduce the heat to low, then pour in the Culichi salsa. Stir gently and simmer for 2 to 3 minutes to warm the sauce and allow the flavors to meld together.
- Serve: Serve the shrimp hot with your choice of rice, tortillas, or over pasta, making sure to spoon extra Culichi salsa on top.
Notes
- You can prepare the Culichi salsa ahead and refrigerate it for up to 3 days, making this recipe convenient for quick meals.
- For an extra kick of heat, add a serrano pepper before blending the salsa.
- Make sure to peel the poblano peppers thoroughly to avoid a bitter taste.
- Use fresh shrimp for best flavor and texture.
