Effortless Camarones Culichi Poblano (Print Version)
# Ingredients:
→ Poblano Cream Sauce
01 -
Salt and black pepper, add as much as you like
02 -
Juice squeezed from a lime
03 -
60 ml whole milk
04 -
1 tablespoon chicken bouillon powder
05 -
340 ml Mexican crema
06 -
1 ripe avocado
07 -
1 cup fresh cilantro leaves
08 -
5 garlic cloves
09 -
1 jalapeño pepper
10 -
3 poblano peppers
11 -
0.5 teaspoon cayenne pepper (your call if you want heat)
→ Shrimp
12 -
700–900 grams raw shrimp, peeled and no veins
13 -
1 lime wedge
→ Assembly
14 -
180 grams mozzarella cheese, shredded up
# Instructions:
01 -
Put your dish back under the broiler till the top bubbles and the cheese turns lovely and gold. Grab it when it’s all melty and eat it while it’s hot.
02 -
Move your hot shrimp and sauce to a low baking pan, then scatter mozzarella all over the top.
03 -
Dump your blended poblano cream right onto the cooked shrimp. Stir it in and let it all heat up together till you see some bubbles.
04 -
With your biggest pan on high, toss in the shrimp and cook both sides till they're barely pink—just a couple of minutes. Squeeze the lime over everything as they cook.
05 -
Toss all roasted veggies, herbs, avocado, crema, bouillon, milk, and lime juice in a blender. Hit blend till it's all silky. Sprinkle in extra salt, pepper, or a pinch of cayenne if you like it hot. Set the sauce aside.
06 -
After roasting, pull off the stems from your peppers. Slice the poblanos and jalapeño open, then get those seeds out—unless you’re after some heat.
07 -
While the vegetables scorch, chop up cilantro, cut open the avocado and pop out the pit. Dry off your shrimp and sprinkle on salt and pepper.
08 -
Crank up your broiler. Lay out poblanos, jalapeño, and garlic on a sheet with parchment. Drizzle them with a little oil, sprinkle some salt and pepper. Let them broil about 10 minutes, flipping around, till the skins are nicely blistered.
# Notes:
01 -
Eat right away with steamy corn tortillas, slices of tomato, or pair it up with beans and rice on the side.
02 -
Want a kick? Keep the jalapeño seeds in. For less heat, toss them out before blending.