Mouthwatering Camarones Culichi

This rich Camarones Culichi has turned into my favorite weekend seafood treat, making regular dinners feel like beachside Mexican feasts in my own home. The smooth, bright green poblano mix hugging plump shrimp creates a tasty combo that makes me think of Sinaloa with each mouthful.

I first cooked this after coming back from Mexico's west shore, and it quickly became what I always make when friends visit. Seeing their happy faces when they try the silky poblano sauce makes all the kitchen work worthwhile.

Ingredients

• Shrimp: 1 ½ pounds big shrimp peeled and cleaned. Go with fresh or top-notch frozen ones for maximum taste and feel
• Poblano peppers: 2. They give that unique green look and gentle heat this dish needs
• Jalapeño pepper: optional. Brings more fire if you want your sauce hotter
• White onion: ½, cut in chunks. Forms the key flavor base for the sauce
• Garlic: 2 cloves finely chopped. Adds more flavor layers to the sauce
• Cream cheese: 4 oz at room temp. Makes that wonderful creaminess culichi sauce is known for
• Mexican crema: ½ cup, or sour cream. Brings tang and smoothness to cut the richness
• Monterey Jack cheese: ½ cup grated. Melts perfectly into the sauce for extra flavor
• Milk or heavy cream: ¼ cup if needed. Helps you get the sauce just right
• Butter: 2 tablespoons. Gives a tasty base for cooking
• Olive oil: 1 tablespoon. Stops butter from burning while adding flavor
• Salt and freshly ground black pepper: to your liking. Pulls all the flavors together
• Lime wedges: for serving. Their fresh zip balances the rich sauce
• Fresh cilantro: chopped to sprinkle on top. Adds a bright, fresh finish

Step-by-Step Instructions

Roast the Poblano Peppers:

Put your peppers under a hot broiler for 5 to 7 minutes, flipping every few minutes until the skin gets black and puffy all over. This burning doesn't just make skin removal easier, it also builds a deep smoky taste that's key to real culichi sauce. You can also burn them over a gas stove flame or on a hot grill if you'd rather.

Steam and Peel the Peppers:

Put your blackened peppers right away in a bowl and wrap tightly with plastic. Let them sit for a full 15 minutes. The trapped warmth makes steam that helps the skin come off the pepper meat, making peeling way easier. After steaming, softly wipe off the black skin with your fingers under a gentle stream of cool water. Cut open the peppers and carefully take out all seeds and white ribs.

Create the Aromatic Base:

Warm butter and olive oil in a big pan over medium heat until butter completely melts and starts to bubble a bit. Toss in the cut onion, stirring often for about 4 minutes until it gets see-through but not brown. Add the chopped garlic and cook one more minute until smelly, watching it doesn't brown which can make it taste bitter.

Blend the Culichi Sauce:

Mix your cleaned poblanos, cooked onion and garlic blend, cream cheese, Mexican crema, and Monterey Jack cheese in a blender. Mix on high about 2 minutes until totally smooth. The sauce should be thick but pourable, kind of like cream soup. If it seems too thick, add milk or cream one spoonful at a time while blending until it looks right.

Cook the Shrimp:

Pour your newly blended sauce back in the pan and bring to a light simmer over medium-low heat, stirring now and then to avoid burning. Once the sauce is hot all through, add your cleaned shrimp, making sure they're laid out flat. Cook for exactly 2 minutes, then turn each shrimp and keep cooking another 2 to 3 minutes until they curl into a C shape and turn fully white with a pinkish glow.

Final Seasoning and Serving:

Try the sauce and adjust with salt and fresh black pepper. Keep in mind the cheese makes it salty already, so go easy on salt. Move to a serving dish, squeeze fresh lime juice over top, and sprinkle lots of chopped cilantro. Serve right away while still hot and bubbly.

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Fresh poblano peppers really make this dish special. I tried using canned ones once when I was in a hurry, and though it wasn't bad, it missed that signature roasted flavor that makes culichi sauce so amazing. My grandma always said taking time to properly burn, steam and peel fresh peppers turns good Mexican cooking into something truly outstanding.

Serving Suggestions

Camarones Culichi works best with hot, fresh corn tortillas on the side. You can use them to mop up extra sauce or make quick tacos with the shrimp. For a full meal, I usually add Mexican red rice and simple black beans. The rice soaks up the leftover sauce perfectly, making every bite delicious.

Make-Ahead and Storage

You can make the culichi sauce up to two days early and keep it in a sealed container in your fridge. When you're ready to eat, just warm the sauce in a pan over medium-low heat until hot, then cook the shrimp. Leftover Camarones Culichi will stay good in the fridge for up to two days, though the shrimp might get a bit tough when warmed again. For best results, warm gently in a covered pan over low heat.

Regional Variations

While this version follows the classic Sinaloan style, beach areas across Mexico have their own tasty takes. In Nayarit, some cooks add coconut milk to the sauce for sweet tropical notes. In Veracruz, you might find olives and capers mixed in. Some inland versions even add corn kernels for extra sweetness and texture. Feel free to try these regional touches to customize the dish your way.

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Common Recipe Questions

→ What type of shrimp works best for Camarones Culichi?

Go for big shrimp with shells and veins removed for your Camarones Culichi. They soak up the rich sauce really well and stay juicy when cooked right.

→ Can I make the sauce spicier?

You bet! Toss in a jalapeño or try a serrano when you're blending everything up to crank up the heat as much as you want.

→ What sides go well with Camarones Culichi?

This dish tastes amazing with plain white rice, Mexican rice with spices, fresh warm tortillas, or a scoop of refried beans for a super filling meal.

→ How do I prevent the shrimp from overcooking?

Just cook your shrimp until they turn pink and look solid, usually about 3-5 minutes. Don't let them hang out in the hot pan too long.

→ Can I make the sauce ahead of time?

For sure, you can whip up the sauce a couple days early and keep it in the fridge. Just warm it up slowly before you throw in your shrimp.