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Whenever I'm craving something that'll wow guests without a lot of fuss, I whip up Camarones Culichi. You'll cover plump shrimp in a velvety poblano cream—it's smoky, zingy, rich, and loaded with brightness. Pair it with whatever sides you love and suddenly you're eating like you’re in Sinaloa.
I first had this at a family get-together ages ago and have been chasing that dreamy taste ever since. My take always makes shrimp fans happy—and even the skeptics reach for seconds.
Tasty Ingredients
- Cilantro: Pops with color and an earthy taste Pick leaves that are bright and crisp
- Shrimp: The real star Get the freshest, large, peeled shrimp you can
- Milk: Loosens the sauce a little Any regular milk will balance things nicely
- Poblano peppers: These bring body and a mellow smoky heat Make sure the skins look deep green and feel firm
- Mozzarella cheese: Melts crazy well and makes everything gooey Full-fat mozzarella is best
- Salt and pepper: Adjust as you go Big crystals and fresh cracks for best flavor
- Jalapeño: Piles on extra spice If you’re heat-obsessed, toss in more Look for shiny, unwrinkled skins
- Lime: A juicy squeeze brightens things up Pick ones that feel heavy for their size
- Chicken bouillon: Adds earthy, tasty notes Pick low-sodium if you don't want things too salty
- Mexican crema: The tangy base for your sauce Use crema that doesn’t have a bunch of added stuff
- Garlic: Gives the most savory background—use fresh cloves if you can
- Avocado: Brings that dreamy creaminess and smooth texture Choose ones that give slightly but aren’t super mushy
- Cayenne pepper: Totally optional for extra spice Get a good one for more kick
Easy How-To Steps
- Broil with Cheese:
- Scoot the shrimp and sauce into a baking dish. Top with loads of mozzarella and pop it under the broiler. Cheese gets bubbly and melty in no time.
- Pour Sauce on Shrimp:
- Gently add your creamy poblano mix over the cooked shrimp right in the same pan. Stir to get everyone coated, then let it bubble a bit until thicker.
- Quick Sear:
- Crank a pan on high, toss in your shrimp in one layer, and let them turn pink on both sides. Once you see juice, hit them with fresh lime and pull them off the heat fast so they stay sweet and soft.
- Blend That Sauce:
- Mix together the roasted peppers, garlic, cilantro, avocado, crema, a splash of milk, chicken bouillon, and a big squeeze of lime in your blender. Whiz until totally smooth. Want it hotter? Taste and drop in extra cayenne, pepper, or salt.
- Peel and De-seed:
- Let your roasted veggies cool down a bit, then pluck off pepper tops, stems, and seeds. If spicy’s your thing, keep some jalapeño seeds in. Grab out the garlic.
- Shrimp and Herbs Prep:
- While veggies roast, peel your shrimp and pat them dry—makes for a perfect golden finish. Sprinkle with salt and pepper. Chop the cilantro and scoop out your avocado so they're ready to toss in the blender.
- Veggie Roasting:
- Crank your broiler, then line a pan and toss poblanos, jalapeño, and garlic in a splash of oil with salt and pepper. Broil uncovered for 10 minutes. Watch for black blistered skin but don't let it burn!
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Good Things to Know
- Feeds a bunch—scale up easy if you need more
- Get your protein and vitamins here, especially thanks to shrimp and avocado
- Speed things up by making the sauce the night before
That gooey mozzarella layer’s probably my favorite. It’s always a race to grab the last cheesy scoop. One time, we loved it so much for a birthday that we made it again the next weekend.
Saving Leftovers
Stash any extras in the fridge for two days tops. Keep it tightly covered. Gently warm it back up—low heat or microwave is best so your shrimp stay soft and not rubbery. Sauce might get thick but a splash of milk or cream stirs it right back to perfect.
Swap Options
No luck finding Mexican crema? Mix equal parts sour cream and heavy cream instead. Want it veggie? Sauté mushrooms and swap for shrimp—keep the flavor the same. Serrano peppers are a spicier swap for jalapeños if you want more heat.
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Ways to Serve It
Pile this on fluffy rice or tuck it in warm tortillas. Slices of cool tomato on the side work great. If you like, add black beans or tangy pickled onions. For a lighter meal, spoon the shrimp and that sauce over roasted veg or leafy greens.
Story Behind It
Coming from Sinaloa, this dish actually gets its name from the city Culiacán. Sinaloa's packed with seafood, and locals are big on green sauces and catching their shellfish fresh. This one’s a crowd-pleaser, especially at parties or big Sunday meals.
Frequently Asked Questions
- → What’s Camarones Culichi all about?
Camarones Culichi is all about shrimp cooked up in a smooth poblano and cilantro sauce, crowned with oozy cheese. You’ll find it a favorite across Sinaloa, Mexico.
- → Is the poblano sauce really spicy?
The poblano cream has just a mild heat. You can mess with the jalapeño seeds or add cayenne if you want it hotter or keep it mellow.
- → Which sides make it even better?
This dish is great with warm tortillas, fluffy rice, beans, or even a few slices of tomato—all perfect for scooping up that creamy sauce.
- → What if I don’t have shrimp?
You could swap in white fish or chicken if you like. Just cook them until they’re tender and juicy, not dry.
- → How do I keep the shrimp from getting rubbery?
Give the shrimp a quick hot sear so they’re just barely cooked, then finish them off with the sauce in the oven. That way, they’ll stay soft and juicy.