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Camarones Culichi

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Camarones Culichi is a beloved Sinaloan seafood dish renowned for its creamy, vibrant green sauce. Originating from Culiacán, the capital of Sinaloa, Mexico, this dish features succulent shrimp bathed in a rich and flavorful sauce made from poblano peppers, cream, cheese, and a medley of spices. Camarones Culichi is a true celebration of Mexican culinary traditions, offering a delightful balance of heat, creaminess, and fresh seafood flavors. This dish is perfect for those seeking an authentic and satisfying taste of Sinaloan cuisine.

Ingredients

Scale

Gather these ingredients to make your Camarones Culichi:

  • 1 ½ pounds large shrimp, peeled and deveined

  • 2 poblano peppers

  • 1 jalapeño pepper (optional, for added heat)

  • ½ white onion, roughly chopped

  • 2 cloves garlic, minced

  • 4 oz cream cheese, softened

  • ½ cup Mexican crema or sour cream

  • ½ cup shredded Monterey Jack cheese

  • ¼ cup milk or heavy cream, if needed

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • Salt and freshly ground black pepper, to taste

  • Lime wedges, for serving

  • Fresh cilantro, chopped, for garnish

Instructions

Prepare the Poblano Peppers:

  1. Roast the Peppers: There are several ways to roast the poblano peppers:

    • Oven: Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skin is blackened and blistered.

    • Stovetop: Place the poblano peppers directly over an open gas flame, turning frequently until the skin is blackened and blistered.

    • Grill: Grill the poblano peppers over medium heat, turning occasionally, until the skin is blackened and blistered.

  2. Steam the Peppers: Place the roasted poblano peppers in a bowl and cover tightly with plastic wrap or in a resealable plastic bag. Let them steam for 10-15 minutes to loosen the skin.

  3. Peel and Seed the Peppers: Remove the skin from the peppers, then cut them open and remove the seeds and membranes.

Make the Culichi Sauce:

  1. Sauté Onion and Garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté for about 3-5 minutes, or until the onion is translucent and the garlic is fragrant.

  2. Blend the Sauce: In a blender or food processor, combine the roasted poblano peppers, jalapeño (if using), sautéed onion and garlic, cream cheese, Mexican crema, and Monterey Jack cheese. Blend until smooth and creamy. If the sauce is too thick, add a little milk or heavy cream to reach your desired consistency.

  3. Season the Sauce: Season the blended sauce with salt and freshly ground black pepper to taste.

Cook the Shrimp:

  1. Cook the Shrimp: Pour the blended sauce into the skillet and bring to a simmer over medium heat. Add the peeled and deveined shrimp to the sauce.

  2. Cook the Shrimp: Cook the shrimp for about 3-5 minutes, or until they turn pink and opaque, stirring occasionally to ensure they are evenly coated in the sauce. Be careful not to overcook the shrimp, as they can become rubbery.

Serve:

  1. Garnish: Garnish the Camarones Culichi with fresh cilantro and serve with lime wedges.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/camarones-culichi/