Description
Savor Sinaloan Shrimp in Creamy Green Culichi Sauce Delight
Ingredients
Scale
- 1.5 pounds large raw shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 3 large poblano peppers (roasted)
- 2 serrano peppers (optional)
- 2 cloves garlic
- 0.5 white onion (roughly chopped)
- 0.5 cup fresh cilantro (stems and leaves)
- 1 cup Mexican crema or sour cream
- 0.5 cup cream cheese (softened)
- 0.25 cup milk
- 0.5 lime juice (from ½ lime)
- salt to taste
- chopped fresh cilantro (optional)
- sliced avocado (optional)
- crumbled queso fresco (optional)
- lime wedges (optional)
Instructions
- Roast the Peppers: Place the poblano and serrano peppers on a hot grill or directly over the flame. Roast for about 10 minutes until the skins are charred. Transfer to a sealed bowl to steam for 5 minutes.
- Blend the Sauce: After peeling the roasted peppers, combine them in a blender with garlic, onion, cilantro, crema, cream cheese, milk, lime juice, and a pinch of salt. Blend until smooth and adjust seasoning.
- Season the Shrimp: Pat the shrimp dry. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until opaque. Remove and set aside.
- Simmer with Sauce: Pour the culichi sauce in the same skillet, bring to a simmer, and return the shrimp. Stir to coat and simmer for 3-4 minutes.
- Serve and Enjoy: Serve over rice or in tortillas. Top with cilantro, queso fresco, or avocado, and add lime wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 200 mg