Shrimps in Culichi Salsa Recipe

Shrimps in Culichi Salsa is the kind of dish that stops conversations at the table and has everyone asking for seconds. Lush shrimp are nestled in a silky, emerald green poblano cream sauce that’s both comforting and bright, with just enough kick to make every bite pop. If you love Mexican seafood, you simply have to taste this recipe—and yes, you get to drizzle that gorgeous salsa on everything. With only a little prep and a handful of fresh, vibrant ingredients, Shrimps in Culichi Salsa brings restaurant-quality flavors right home to your own kitchen.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how a few humble staples—each with its own personality—meld into pure magic here. From the velvetiness of Mexican crema to the earthy green kick of roasted poblanos, every ingredient is key to the irresistible taste and color of Shrimps in Culichi Salsa.

• Shrimp (1 pound, large, peeled and deveined): Go for fresh or thawed for the most tender, juicy results.
• Vegetable Oil (1 tablespoon): Your trusty partner for getting that perfect sear on shrimp.
• Garlic Powder (1/2 teaspoon): Adds warmth and depth without overpowering the shrimp.
• Salt (1/2 teaspoon): A foundational flavor booster—don’t skip this!
• Black Pepper (1/4 teaspoon): For just a hint of heat and brightness.
• Poblano Peppers (3, roasted, peeled, deseeded): The star ingredient in the culichi salsa, providing that signature creamy green color and mild, smoky flavor.
• Jalapeño (1, optional): Add if you crave extra heat—but it’s totally customizable.
• Onion (1/4 cup, chopped): For gentle sweetness and complexity in the sauce.
• Garlic Clove (1): Because one fresh clove elevates everything!
• Mexican Crema or Sour Cream (1/2 cup): Creates irresistible silkiness; either option will work.
• Milk (1/4 cup): Helps thin the salsa just enough to coat the shrimp.
• Fresh Cilantro (1/4 cup): Brings a burst of fresh, herby vibrance.
• Chicken Bouillon Powder (1/2 teaspoon) or Salt to Taste: Deepens the savory notes of the salsa, but be sure to taste and adjust.
• Black Pepper (1/4 teaspoon): A second touch to keep everything balanced and peppy.

How to Make Shrimps in Culichi Salsa

Step 1: Roast and Prepare Your Poblanos

Start by roasting your poblano peppers. The easiest way is directly over a gas flame or under the broiler, turning until the skins are nicely charred all over. Don’t worry about getting a little messy—that’s flavor in the making! Once blackened, pop them in a bowl, cover tightly, and let them steam for 10 minutes. This makes peeling off that outer skin a breeze, leaving you with silky, smoky peppers.

Step 2: Blend the Culichi Salsa

Into your blender goes the magic: peeled poblanos, (jalapeño if you like it hot), chopped onion, a fresh garlic clove, Mexican crema or sour cream, milk, cilantro, chicken bouillon (or extra salt), and a sprinkle of black pepper. Blend it all together until completely smooth—the result should be a vibrant, creamy green sauce that smells absolutely intoxicating. Taste for salt and adjust as needed.

Step 3: Sauté the Shrimp

Heat the vegetable oil in a large skillet over medium-high. Pat your shrimp dry (this helps them sear) and toss with garlic powder, salt, and black pepper. Add them to the hot skillet and sauté just 2–3 minutes per side. Watch carefully—the moment they’re pink and opaque, you’re done! Overcooked shrimp are rubbery, and you want these plump and juicy.

Step 4: Add the Culichi Salsa to the Pan

Turn the heat down to medium and pour that luscious culichi salsa right over the shrimp. Stir gently so the shrimp are bathed in creamy green. Let it simmer just a few minutes: the salsa thickens a touch, and the flavors meld. That’s it—your Shrimps in Culichi Salsa are ready for the spotlight!

How to Serve Shrimps in Culichi Salsa

Garnishes

A handful of extra chopped cilantro or some sliced fresh jalapeños make a gorgeous topper, as does a scattering of scallions or a squeeze of lime. The freshness of green garnishes contrasts beautifully with the rich salsa, and a wedge of lime lets everyone customize their dish with a citrusy pop.

Side Dishes

Shimmery white rice is the classic match—perfect for soaking up every drop of culichi salsa. Warm corn or flour tortillas are wonderful, too, letting you scoop up saucy shrimp taco-style. For a lighter vibe, pair with sautéed vegetables or even serve the shrimps in Culichi Salsa over roasted potatoes for a Mexican-inspired twist.

Creative Ways to Present

If you want to impress, try serving the shrimps in individual small bowls with a swirl of salsa and a sprinkle of pink salt. For parties, pile the saucy shrimp onto crisp tostadas or stuff them in warm tortillas for instant tacos. Shrimps in Culichi Salsa also make a stunning topping for grilled fish or are gorgeous spooned over pasta for an unexpected fusion dinner.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimps in Culichi Salsa are the kind you look forward to discovering in your fridge! Store them in an airtight container for up to 3 days. The salsa keeps its creaminess, and the shrimp will stay tender as long as you avoid overcooking when reheating.

Freezing

While the shrimp themselves freeze well, crema-based sauces can sometimes separate. If you plan to freeze, store the salsa separately in a freezer-safe container for up to 2 months and add fresh-cooked shrimp when ready to eat. If you do freeze shrimp in the sauce, re-emulsify the salsa by whisking as you gently reheat.

Reheating

Gently warm the shrimp and salsa together in a skillet over low heat until just heated through. Add a splash of milk if the sauce has thickened too much. Avoid the microwave, as it can make the shrimp rubbery and the sauce less creamy.

FAQs

Can I use frozen shrimp for Shrimps in Culichi Salsa?

Absolutely! Just make sure to fully thaw your shrimp and pat them dry before seasoning and cooking. This eliminates extra moisture and helps you get that perfect sear.

Is there a substitute for Mexican crema?

Sour cream is a fantastic stand-in for Mexican crema, offering a similar tang and silkiness. If you’d like it even lighter, a mix of Greek yogurt and milk will do in a pinch, though it changes the flavor a bit.

How spicy is this dish?

Shrimps in Culichi Salsa are usually mild and creamy, thanks to the poblanos, but including a jalapeño kicks up the heat. You control the spice level by adding more or less jalapeño (or leaving it out altogether).

Can I make the culichi salsa ahead of time?

Definitely! The culichi salsa can be prepared up to 3 days ahead and stored in the fridge. Bring it to room temperature and stir well before adding to the shrimp, or gently heat it on the stove before serving.

What’s the best way to roast poblano peppers?

Roast them directly over a gas flame or under a broiler until the skin blisters and blackens all over. Then place them in a covered bowl to steam for 10 minutes—this loosens the skin so you can peel it right off for silky-smooth salsa.

Final Thoughts

There’s something truly special about gathering with friends or family over a plate of Shrimps in Culichi Salsa, the colors and aromas dazzling everyone at first glance. If you’re searching for a dish that’s equal parts lively and comforting, this is it! Try it once, and I promise it’ll find a permanent spot in your kitchen rotation.

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