Shrimps in Culichi Salsa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Poblano green chilli peppers, 4 pieces
02 -
Serrano green chilli peppers, 2 pieces
03 -
Garlic cloves, 4 pieces
04 -
Spring onion, 40 g
05 -
Extra virgin olive oil, 1 tbsp
06 -
Coconut yogurt, 100 g
07 -
Avocado, 1/4
08 -
Juiced lime, 1/2
09 -
Fresh cilantro, 1 tbsp
10 -
Shrimps, 200 g
# Instructions:
01 -
Chop green chilli peppers, garlic, and spring onions, and add them to a roasting tray. Drizzle with olive oil and season with salt and pepper to taste.
02 -
Roast the prepared vegetables in a preheated oven at 180°C (355°F) for 15 minutes, tossing halfway through.
03 -
Transfer the roasted vegetables to a food processor and add coconut yogurt, avocado, lime juice, and fresh cilantro. Add a small amount of water and blend into a creamy salsa.
04 -
In a non-stick skillet, pan-fry the shrimps for 2 to 3 minutes or until they turn pink. Remove from heat to avoid overcooking.
05 -
Pour the green salsa into dipping bowls and place the cooked shrimps on top. Garnish with lime wedges, cracked black pepper, and chopped cilantro.
# Notes:
01 -
Avoid overcooking the shrimps as they can become chewy and shrink in size.