How to Make Camarones Culichi

Spruce up dinner by creating something fun, tasty and festive! Camarones Culichi, a traditional dish from the coast of Sinaloa, Mexico filled with plump grilled shrimp drenched in a roasted poblano cream sauce. Serve with warm tortillas, fresh tomato slices, rice and beans and be prepared for a flavor bomb you'll never forget!

Jump to Recipe

When it comes to traditional Mexican, I love all the sauce and cheese that my plate can hold. There's something about the depth of flavor that stems from slow cooked meats and sauces that is beyond pleasing to my palate. As a recipe developer and lover of cultural cuisines, creating this recipe was overly gratifying.

WHAT IS CAMARONES CULICHI?

A traditional dish from the coast of Sinaloa, Mexico. Camarones Culichi, filled with plump grilled shrimp drenched in a roasted poblano and Mexican crema sauce. The sauce is created by blending charred peppers and garlic with Mexican cream, herbs and seasonings and blending until smooth.

This rich dish is served topped with melted cheese such as mozzarella or queso baked until bubbly and golden and served with warm tortillas.

WHAT INGREDIENTS ARE IN THIS RECIPE?

With just a handful of most pantry and fridge items, you'll have a flavorful dish on the dinner table in under 30 minutes!

• Poblano Peppers
• Jalapeno
• Olive Oil
• Garlic
• Cilantro
• Avocado
• Mexican Crema
• Chicken Bouillon
• Milk (or water)
• Shrimp
• Lime
• Cayenne Pepper 
• Mozzarella Cheese (favorite melting cheese)

WHAT KITCHEN TOOLS ARE NEEDED TO MAKE CAMARONES CULICHI?

As you’ll note in the recipe video, this is fun to make! Learn how to roast/char vegetables that will elevate any sauce or dish. Here’s what you’ll need:

• Blender-A durable blender is required to blend the roasted peppers, garlic, seasonings, herbs and cream to make this delicious sauce. Any blender will work but I've linked the blender used in the recipe video.
• Medium Sized Frying Pan- This will be used to saute the shrimp. In this recipe video, I am using the 10" pan from Granite Stone Cookware.
• Baking Dish- Any baking dish will work around the size of 9x13 but here's an example of a baking dish I've used to create this recipe!
• Baking Tray- You'll need a baking/roasting tray when charring the peppers and garlic in the oven.

HOW TO MAKE CAMARONES CULICHI

Roasted Poblano Cream Sauce

First, the roasted poblano cream sauce will need to be prepared. Begin by preheating the oven to broil. Next, place peppers, jalapeños and garlic on a lined baking sheet, drizzle with oil and salt and pepper. 

Lastly, broil uncovered for up to 10 minutes until blackened and charred. (watch carefully not to burn)

While the veggies are roasting, roughly chop cilantro, slice avocado in half and prep shrimp by removing shell and patting dry. Season shrimp with salt and pepper.

Remove tops from peppers, slice in half and remove seeds from poblano and jalapeño peppers. Specifically if spice is desired, leave seeds in jalapeños and poblano peppers.

Next, in a blender, place peppers, garlic, cilantro, avocado, cream, chicken bouillon, splash of milk, lime juice and blend until smooth. Adjust sauce to your liking by adding salt, pepper and cayenne if desired. Set sauce aside.

Preparing the sauteed shrimp

First, in a medium skillet on high heat, sauté seasoned shrimp on both sides until partially cooked squeezing one lime wedge over shrimp. Next, pour prepared poblano-cream sauce in skillet and let shrimp and sauce cook until bubbly.

Pour drunken shrimp in a shallow baking dish topping with mozzarella cheese. Broil until bubbly and golden and enjoy!