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
Scale
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.
