Description
Shrimps in Culichi Salsa is a flavorful Mexican main course featuring tender shrimp cooked in a creamy, green poblano and spinach salsa. This dish combines the freshness of cilantro, the mild heat of jalapeño, and the richness of Mexican crema and cheese, creating a vibrant and satisfying meal perfect for serving with rice, tortillas, or pasta.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1/2 small white onion, chopped
Culichi Salsa
- 2 roasted poblano peppers, peeled and seeded
- 1 cup cooked spinach
- 1 cup Mexican crema or sour cream
- 1/2 cup milk
- 1/2 cup shredded mozzarella or Oaxaca cheese
- 1/4 cup cilantro leaves
- 1 small jalapeño, seeded (optional, for heat)
- Juice of 1/2 lime
Instructions
- Season the shrimp: Pat the shrimp dry and season evenly with salt and black pepper to enhance their natural flavor.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside.
- Sauté onion and garlic: In the same skillet, melt the butter. Add the chopped onion and minced garlic, cooking for about 3 minutes until they become soft and fragrant.
- Prepare the Culichi salsa: While the onion and garlic cook, combine roasted poblano peppers, cooked spinach, Mexican crema, milk, shredded cheese, cilantro, jalapeño (if using), and lime juice in a blender. Blend until the mixture is smooth and creamy.
- Simmer the sauce: Pour the blended salsa into the skillet with the sautéed onion and garlic. Cook over medium heat for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and is heated through.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet, tossing to coat them evenly in the creamy Culichi sauce. Simmer together for an additional 2 minutes to allow flavors to meld.
- Serve: Serve the shrimp hot, accompanied with rice, tortillas, or pasta as desired for a complete meal.
Notes
- For a milder version, omit the jalapeño to reduce the heat.
- Culichi sauce traditionally gets its vibrant green color from the poblano peppers and spinach — adjust the amount of spinach for a deeper green hue.
- You can substitute Mexican crema with Greek yogurt for a lighter, healthier alternative.
