Description
Tender shrimp simmered in a creamy, smoky culichi salsa made with roasted poblanos, cilantro, and cream cheese. A comforting yet vibrant Mexican seafood dish perfect for any occasion.
Ingredients
Scale
- 1 ½ pounds shrimp, peeled and deveined
- 4 large poblano peppers, roasted and peeled
- 1–2 jalapeños, roasted
- 3 cloves garlic
- 1 cup fresh cilantro
- 4 ounces cream cheese, softened
- ½ cup Mexican cream (or sour cream)
- 1 cup chicken broth
- 2 tablespoons olive oil
- ½ medium onion, chopped
- Salt and pepper to taste
Instructions
- Preheat Your Equipment: Heat a skillet over medium heat and warm 2 tablespoons of olive oil.
- Combine Ingredients: In a blender, add roasted poblanos, jalapeños, garlic, cilantro, cream cheese, Mexican cream, chicken broth, onion, salt, and pepper. Blend until smooth.
- Prepare Your Cooking Vessel: Make sure your skillet is hot and ready for the shrimp.
- Assemble the Dish: Add shrimp to the skillet and cook for 2–3 minutes per side until pink.
- Cook to Perfection: Pour the culichi salsa over the shrimp and let everything simmer gently for 5–7 minutes.
- Finishing Touches: Taste and adjust seasoning if needed. Garnish with fresh cilantro.
- Serve and Enjoy: Spoon over rice or serve with warm tortillas for a complete meal.
Notes
- Roast peppers until blackened for the best smoky flavor.
- Do not overcook the shrimp, they only need a few minutes.
- Add a squeeze of lime before serving to brighten the flavors.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 210mg