Description
Delicious and creamy Shrimps in Culichi Salsa, a traditional Sinaloan green sauce made with roasted poblano peppers and Mexican crema. This recipe features tender shrimp sautéed and simmered in a luscious, flavorful salsa that’s perfect for a quick yet impressive main course.
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
Culichi Salsa
- 3 roasted poblano peppers
- 1 cup Mexican crema
- 1/2 cup cilantro
- 1/2 cup chopped green onions
- 1 garlic clove
- 1/4 teaspoon cumin
- Salt to taste
Additional
- 1 tablespoon butter
- 1/4 cup shredded mozzarella or Oaxaca cheese (optional)
- Lime wedges for garnish
- Chopped cilantro for garnish
Instructions
- Season the shrimp: In a bowl, season the peeled and deveined shrimp with salt, black pepper, and garlic powder to ensure they are flavorful.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Heat the culichi salsa: In the same skillet, melt the butter over medium heat. Pour in the prepared culichi salsa and stir well. Allow the salsa to simmer gently for about 5 minutes until it is heated through and slightly thickened.
- Add cheese (optional): If using cheese, stir the shredded mozzarella or Oaxaca cheese into the salsa and cook until the cheese has melted smoothly into the sauce.
- Combine shrimp and salsa: Return the cooked shrimp to the skillet, coating them thoroughly with the warmed culichi salsa. Simmer together for another 2 to 3 minutes to meld the flavors and warm the shrimp fully.
- Garnish and serve: Serve the shrimp hot, garnished with freshly chopped cilantro and a squeeze of lime juice wedges. This dish pairs wonderfully with white rice, warm tortillas, or pasta for a complete meal.
Notes
- Culichi salsa is a creamy green sauce from Sinaloa, Mexico, traditionally made with roasted poblano peppers and Mexican crema.
- This salsa pairs perfectly with shrimp, chicken, or pasta for versatile meal options.
- You can customize the heat level by adding a roasted serrano or jalapeño pepper to the salsa mixture.
- Serve this dish with white rice, warm tortillas, or over your favorite pasta to make it a hearty meal.
