Camarones Culichi Vibrant Dish (Print Version)
# Ingredients:
01 -
1 ½ pounds large shrimp, peeled and deveined
02 -
2 poblano peppers
03 -
1 jalapeño pepper, optional for added heat
04 -
½ white onion, roughly chopped
05 -
2 cloves garlic, minced
06 -
4 oz cream cheese, softened
07 -
½ cup Mexican crema or sour cream
08 -
½ cup shredded Monterey Jack cheese
09 -
¼ cup milk or heavy cream, if needed
10 -
2 tablespoons butter
11 -
1 tablespoon olive oil
12 -
Salt and freshly ground black pepper, to taste
13 -
Lime wedges, for serving
14 -
Fresh cilantro, chopped, for garnish
# Instructions:
01 -
Roast the poblano peppers using one of the following methods: oven (broil for 5-7 minutes, turning occasionally), stovetop (place directly over gas flame, turning frequently), or grill (grill over medium heat, turning occasionally). Once blackened and blistered, place in a bowl covered with plastic wrap or in a plastic bag to steam for 10-15 minutes. Peel off the skin, cut open, and remove seeds and membranes.
02 -
Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté for 3-5 minutes until the onion is translucent and garlic is fragrant.
03 -
In a blender or food processor, combine roasted poblano peppers, jalapeño (if using), sautéed onion and garlic, cream cheese, Mexican crema, and Monterey Jack cheese. Blend until smooth and creamy. Add milk or heavy cream if the sauce is too thick. Season with salt and freshly ground black pepper to taste.
04 -
Pour the blended sauce into the skillet and bring to a simmer over medium heat. Add the peeled and deveined shrimp to the sauce and cook for 3-5 minutes, or until shrimp turn pink and opaque. Stir occasionally to evenly coat the shrimp in the sauce, taking care not to overcook.
05 -
Garnish Camarones Culichi with fresh cilantro and serve with lime wedges.