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This hearty Camarones Culichi has become my weekend seafood indulgence, transforming ordinary dinners into coastal Mexican celebrations right in my kitchen. The creamy, vibrant green poblano sauce enveloping succulent shrimp creates a perfect harmony of flavors that transports me to Sinaloa with every bite.
I first made this dish after returning from a trip to Mexico's Pacific coast, and it instantly became my go-to recipe when hosting friends. The look of delight on their faces when they taste the velvety poblano sauce is worth every minute spent in the kitchen.
Ingredients
- Shrimp: 1 ½ pounds large shrimp peeled and deveined. Choose fresh or high quality frozen shrimp for the best flavor and texture
- Poblano peppers: 2. These provide the distinctive green color and mild heat that defines the dish
- Jalapeño pepper: optional. Adds extra heat if you prefer a spicier version of the sauce
- White onion: ½, roughly chopped. Provides essential aromatic base for the sauce
- Garlic: 2 cloves minced. Enhances the depth of flavor in the sauce
- Cream cheese: 4 oz softened. Creates the luxurious creaminess that makes culichi sauce special
- Mexican crema: ½ cup, or sour cream. Adds tanginess and silky texture to balance the richness
- Monterey Jack cheese: ½ cup shredded. Melts beautifully into the sauce for added richness
- Milk or heavy cream: ¼ cup if needed. Helps achieve the perfect sauce consistency
- Butter: 2 tablespoons. Creates a rich foundation for sautéing
- Olive oil: 1 tablespoon. Prevents butter from burning while adding its own flavor
- Salt and freshly ground black pepper: to taste. Essential for bringing all flavors together
- Lime wedges: for serving. The fresh acidity cuts through the richness of the sauce
- Fresh cilantro: chopped for garnish. Adds a bright, herbaceous finish
Step-by-Step Instructions
- Roast the Poblano Peppers:
- Position your peppers under a hot broiler for 5 to 7 minutes, turning every couple minutes until the skin blackens and blisters on all sides. This charring process not only makes the skin easy to remove but develops a deep smoky flavor that is essential to authentic culichi sauce. You can also char them over an open flame on your gas stovetop or on a hot grill if preferred.
- Steam and Peel the Peppers:
- Transfer your charred peppers immediately to a bowl and cover tightly with plastic wrap. Allow them to steam for a full 15 minutes. The trapped heat creates steam that loosens the skin from the flesh of the pepper, making it infinitely easier to peel. After steaming, gently rub away the blackened skin with your fingers under a light stream of cool water. Slice open the peppers and carefully remove all seeds and white membranes.
- Create the Aromatic Base:
- Heat butter and olive oil in a large skillet over medium heat until the butter is fully melted and begins to foam slightly. Add the chopped onion, stirring frequently for about 4 minutes until it becomes translucent but not browned. Add the minced garlic and continue cooking for another minute until fragrant, being careful not to let it brown as this can create bitterness.
- Blend the Culichi Sauce:
- Combine your peeled poblanos, sautéed onion and garlic mixture, cream cheese, Mexican crema, and Monterey Jack cheese in a blender. Blend on high for about 2 minutes until completely smooth. The sauce should be thick but pourable, similar to a cream soup consistency. If it seems too thick, add milk or cream a tablespoon at a time while blending until you reach the desired consistency.
- Cook the Shrimp:
- Pour your freshly blended sauce back into the skillet and bring to a gentle simmer over medium low heat, stirring occasionally to prevent scorching. Once the sauce is heated through, add your peeled and deveined shrimp, ensuring they're arranged in a single layer. Cook for precisely 2 minutes, then flip each shrimp and continue cooking for another 2 to 3 minutes until they curl into a C shape and turn completely opaque with a rosy pink hue.
- Final Seasoning and Serving:
- Taste the sauce and adjust the seasoning with salt and freshly ground black pepper. Remember that the cheese adds saltiness, so add salt gradually. Transfer to a serving dish, squeeze fresh lime juice over the top, and scatter generously with chopped cilantro. Serve immediately while still bubbling hot.
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The fresh poblano peppers are truly the heart of this dish. I once tried making it with canned peppers in a pinch, and while still good, it lacked that distinctive roasted flavor that makes culichi sauce so special. My grandmother taught me that taking the time to properly char, steam and peel fresh peppers is what transforms good Mexican cooking into exceptional Mexican cooking.
Serving Suggestions
Camarones Culichi truly shines when served with warm, fresh corn tortillas on the side. The tortillas can be used to scoop up extra sauce or to make impromptu tacos with the shrimp. For a complete meal, I like to serve this alongside Mexican red rice and simple black beans. The rice absorbs the excess sauce beautifully, creating a perfect bite every time.
Make-Ahead and Storage
You can prepare the culichi sauce up to two days ahead and store it in an airtight container in the refrigerator. When ready to serve, simply reheat the sauce in a skillet over medium-low heat until hot, then proceed with cooking the shrimp. Leftover prepared Camarones Culichi will keep in the refrigerator for up to two days, though the shrimp may toughen slightly when reheated. For best results, reheat gently in a covered skillet over low heat.
Regional Variations
While this recipe represents the classic Sinaloan preparation, coastal regions throughout Mexico have their own delicious interpretations. In Nayarit, coconut milk is sometimes added to the sauce for tropical sweetness. In Veracruz, olives and capers might find their way into the mix. Some inland versions even incorporate corn kernels for added sweetness and texture. Feel free to experiment with these regional touches to make the recipe your own.
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Frequently Asked Questions
- → What type of shrimp works best for Camarones Culichi?
Large shrimp, peeled and deveined, are ideal for Camarones Culichi. They absorb the creamy sauce beautifully and stay tender when cooked properly.
- → Can I make the sauce spicier?
Yes! Add a jalapeño or even a serrano pepper when blending the sauce for extra heat, depending on your preference.
- → What sides go well with Camarones Culichi?
It pairs well with white rice, Mexican-style rice, warm tortillas, or even a side of refried beans for a hearty meal.
- → How do I prevent the shrimp from overcooking?
Cook the shrimp just until they turn pink and opaque, typically 3-5 minutes. Be careful not to leave them in the pan too long.
- → Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently before adding the shrimp.