Camarones Culichi With Poblano Shrimp

Camarones Culichi is my go-to whenever I want a showstopping dinner that feels like a restaurant meal but is surprisingly easy to pull together at home. Plump shrimp are blanketed in a creamy roasted poblano sauce that hits all the right notes smoky tangy rich and vibrant. Pair it with your favorite sides for a meal that instantly transports you to the coast of Sinaloa.

I first tried this at a family gathering years ago and I have chased that flavor memory in my own kitchen ever since. My version never fails to win over shrimp lovers and even the picky eaters at the table.

Ingredients

• Poblano peppers: These bring a mild smoky heat and body to the sauce Pick ones with firm skins and deep green color
• Jalapeño: Adds an extra layer of spice Use more for increased heat Select peppers with glossy skins
• Garlic: Essential for depth and savor Fresh cloves make all the difference
• Cilantro: Gives a vibrant earthiness and color Go for bright leaves without wilt
• Avocado: Contributes creaminess and a buttery texture Choose ripe but not mushy frutis
• Mexican crema: Provides rich tangy foundation for the sauce Look for crema with minimal additives
• Chicken bouillon: Brings umami and richness Choose low sodium if desired
• Milk: Helps thin the sauce Slightly sweet dairy milk enhances balance
• Shrimp: The star of the dish Get large deveined shrimp as fresh as possible
• Lime: Brightens everything up and cuts through richness Opt for juicy ripe limes
• Cayenne pepper: For extra heat completely optional Use top quality spice for full flavor
• Salt and pepper: Adjusts flavor at every step Always use kosher salt and freshly ground pepper
• Mozzarella cheese: Melts to gooey perfection on top Whole milk mozzarella works best

Step-by-Step Instructions

Roast the Vegetables:

Preheat your oven broiler High heat transforms poblano peppers jalapeño and garlic into deep savory flavor Spread them on a lined baking sheet with oil salt and pepper Broil uncovered for about ten minutes until skins blister and blacken Watch closely to prevent burning

Prep the Shrimp and Herbs:

While veggies roast pull the shell off the shrimp and pat them dry This helps them sear properly Season generously with salt and pepper Roughly chop cilantro and halve the avocado to make blending easy

Clean and Seed the Peppers:

Once the roasted vegetables emerge let them cool slightly Remove tops stems and seeds from the peppers If you crave spice leave some jalapeño seeds in Pull out the garlic cloves

Make the Poblano Cream Sauce:

In a blender combine roasted peppers garlic cilantro avocado crema chicken bouillon a splash of milk and a big squeeze of lime juice Blend until smooth Taste and adjust salt pepper and cayenne if you want more heat Set aside

Sear the Shrimp:

Heat a skillet over high Add shrimp in a single layer and cook on each side until just turning opaque Squeeze fresh lime wedge over them once they start pinking up Remove from heat quickly to avoid overcooking

Combine Shrimp with Sauce:

Pour the poblano cream sauce over the shrimp in the skillet Stir gently and let the sauce come to a bubbly simmer This coats every shrimp and thickens slightly

Bake with Cheese:

Transfer shrimp and sauce to a shallow baking dish Sprinkle generously with shredded mozzarella Slide under the broiler just until cheese is melted and golden bubbly

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You Must Know

• Loaded with protein and essential vitamins from shrimp and avocado
• The sauce can be made a day ahead for faster dinner prep
• Great for feeding a crowd as it scales up beautifully

Mozzarella is probably my favorite part This gooey topping brings everybody running to the table I remember one birthday when we fought over the last cheesy scoop and we just had to make it again a week later

Storage Tips

Camarones Culichi keeps well in the fridge for up to two days Store tightly covered Reheat gently over low heat or in the microwave to preserve the tender texture of the shrimp The sauce might thicken a bit but just stir in a splash of milk or cream to revive it

Ingredient Substitutions

If you cannot find Mexican crema blend equal parts sour cream and heavy cream for a similar tangy richness For a vegetarian version swap the shrimp for sautéed mushrooms and keep all the other flavors intact Jalapeños can be replaced with serrano for extra kick

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Serving Suggestions

Serve Camarones Culichi with fluffy rice warm corn tortillas and cool sliced tomatoes on the side Black beans and pickled onions make fantastic additions too For a low carb meal spoon the shrimp and sauce over roasted vegetables or greens

Cultural Context

Originating from Sinaloa Camarones Culichi takes its name from the city of Culiacán Known for coastal seafood the dish highlights the region’s love for bold green sauces and fresh shellfish It is a favorite for entertaining and family gatherings thanks to its crowd-pleasing flavors

Frequently Asked Questions

→ What is Camarones Culichi?

Camarones Culichi features shrimp cooked in a creamy poblano and cilantro sauce, topped with melted cheese, and is a favorite in Sinaloa, Mexico.

→ How spicy is the poblano cream sauce?

The poblano sauce offers mild heat, but can be adjusted to taste by keeping or removing jalapeño seeds and adding cayenne.

→ What sides pair best with this dish?

Warm tortillas, rice, beans, and fresh tomato slices complement the creamy shrimp and soak up the flavorful sauce.

→ Can I substitute the shrimp?

Chicken or white fish may be used instead of shrimp, just adjust cook time so the protein remains tender and juicy.

→ How do I avoid overcooking the shrimp?

Sear shrimp on high heat only until partially cooked, then finish baking with the cream sauce so they stay plump.