Culichi Shrimp Sensation (Printable Version)
# What You'll Need:
01 -
1 ½ pounds jumbo shrimp, shells and veins removed
02 -
2 fresh poblanos
03 -
1 jalapeño, skip if you don't want spice
04 -
½ onion (white), roughly diced
05 -
2 garlic cloves, finely chopped
06 -
4 oz softened cream cheese
07 -
½ cup crema Mexicana or regular sour cream
08 -
½ cup grated Jack cheese
09 -
¼ cup cream or milk to thin sauce if needed
10 -
2 tablespoons unsalted butter
11 -
1 tablespoon oil from olives
12 -
Salt and black pepper to your liking
13 -
Slices of lime for squeezing
14 -
Handful of chopped cilantro leaves for topping
# Steps to Follow:
01 -
Get those poblanos nice and blistered using whatever works: put them under the broiler for 5-7 mins flipping now and then, hold them with tongs over your stove flame turning often, or toss them on a hot grill turning every so often. After they're blackened all over, let them sweat in a covered bowl or plastic bag for about 10-15 mins. Then pull off the skin, slice them open and scrape out all the seeds and ribs.
02 -
Warm up the oil and butter in a big pan over medium fire. Toss in your diced onion and garlic, and let them cook until the onion gets soft and see-through and the garlic smells good - about 3-5 minutes.
03 -
Throw the charred poblanos, jalapeño if you're using it, your cooked onion and garlic, cream cheese, crema, and Jack cheese into your blender. Whizz it all together until it's smooth. If it seems too thick, add a splash of milk or cream to loosen it up. Sprinkle in salt and pepper until it tastes just right.
04 -
Pour your blended sauce back into the pan and warm it up until it bubbles gently. Drop in your prepped shrimp and let them cook in the sauce for 3-5 minutes. Stir them around now and then so they get coated evenly. They're done when they turn pink all the way through - don't leave them too long or they'll get rubbery.
05 -
Sprinkle the finished dish with fresh cilantro and place lime wedges on the side for squeezing over top.