Description
Shrimps in Culichi Salsa is a vibrant Mexican dish featuring succulent shrimp cooked in a creamy, flavorful green sauce made from roasted poblano peppers, spinach, sour cream, and fresh herbs. This recipe delivers a perfect balance of smoky, tangy, and spicy flavors, making it ideal for a quick and satisfying main course.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Culichi Salsa (Creamy Green Sauce)
- 1 cup sour cream or Mexican crema
- 1 cup cooked spinach (or 1 cup fresh sautéed until wilted)
- 2 roasted poblano peppers (seeds and skin removed)
- 1 small bunch fresh cilantro
- 1 small jalapeño (optional, for heat)
- 2 cloves garlic
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Juice of ½ lime
Instructions
- Make the Culichi Salsa: In a blender, combine sour cream, cooked spinach, roasted poblano peppers, cilantro, jalapeño (if using), garlic, milk, salt, pepper, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Cook the Shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and garlic powder. Add shrimp to the skillet and cook for 2 to 3 minutes on each side, or until they turn pink and opaque.
- Combine and Simmer: Reduce the heat to low and pour the Culichi salsa over the shrimp. Simmer for 2 to 3 minutes, stirring gently to coat the shrimp and allow the sauce to warm through fully.
- Serve: Serve the shrimp hot, accompanied by white rice, tortillas, or on a bed of sautéed vegetables for a complete meal.
Notes
- Roasting the poblano peppers enhances their smoky flavor. You can roast them over an open flame or under a broiler until the skin blisters, then peel off the skin.
- You can substitute Mexican crema with sour cream depending on your desired level of richness.
- If you like more heat, keep the jalapeño seeds or add an extra pepper.
- This dish pairs beautifully with warm tortillas or fluffy white rice to soak up the sauce.
