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!
Ingredients
- 3 Poblano Peppers
- 1 Jalapeno
- 5 cloves Garlic
- 1 cup Cilantro
- 1 Avocado
- 12 oz Mexican Crema
- 1 TB Chicken Bouillon
- ¼ cup Milk
- 1.5-2lbs Shrimp
- 1 lime plus one wedge
- ½ teaspoon Cayenne Pepper optional
- Salt + Pepper to Taste
- 1.5 cups Mozzarella Cheese
Instructions
Roasted Poblano Cream Sauce
- Preheat oven to broil. Place peppers, jalapeños, garlic on a lined baking sheet, drizzle with oil and salt and pepper.
- Broil uncovered for up to 10 minutes until blackened and charred. (watch carefully not to burn)
- While 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. Roasted veggies should be completed at this step.
- Remove tops from peppers, slice in half and remove seeds from poblano and jalapeño peppers. If spice is desired, leave seeds in jalapeños.
- In a blender, place peppers, garlic, cilantro, avocado, cream, chicken bouillon, splash of milk, lime juice and blend. Adjust the sauce to your liking by adding salt, pepper and cayenne if desired. Set sauce aside.
Sauteed Shrimp
- In a medium skillet on high heat, sauté shrimp on both sides until partially cooked squeezing one lime wedge over shrimp.
- Pour poblano cream sauce over shrimp and sauté until bubbly.
Final Step/Baking drunken shrimp in poblano cream sauce
- Pour drunken shrimp in a shallow baking dish and top with mozzarella cheese.
- Broil until bubbly and golden and enjoy!