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Shrimps in Culichi Salsa

Shrimps in Culichi Salsa

Delicious Shrimps in Culichi Salsa made with roasted poblanos and creamy avocado.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Fish and Seafood
Cuisine Mexican
Servings 4 servings
Calories 249.2 kcal

Equipment

  • Blender
  • skillet

Ingredients
  

Poblano Cream Sauce

  • 3 pieces Poblano peppers roasted
  • 1 piece Serrano pepper
  • 6 cloves Garlic
  • 2 stalks Green onions chopped
  • ⅓ cup Cotija cheese grated
  • ½ cup Mexican cream
  • ¼ cup Chicken stock
  • ½ piece Avocado diced
  • 1 tablespoon Chicken bouillon granules
  • ¼ teaspoon Sea salt
  • ¼ teaspoon Pepper
  • ¼ cup Manchego cheese grated

Shrimp

  • 1 ½ pounds Shrimp 15-20 peeled and deveined
  • 2 tablespoons Olive oil extra virgin

Instructions
 

Poblano Cream Sauce

  • Blend the following ingredients on high until smooth: Poblanos, Serrano, garlic, onion, Cotija cheese, avocado, cream, chicken stock, bouillon granules, salt, and pepper.
  • Pour the salsa from the blender into a skillet, add the Manchego, turn the heat to medium, and heat for 5 minutes.

Shrimp

  • Add shrimp to a second skillet to medium-high temperature and cook for 3 minutes in olive oil – turning once.
  • Plate the shrimp in a bed of sauce or simply drizzle the salsa on top. Top the dish with some grated Manchego. Serve additional shrimp with a small bowl of sauce for dipping.

Nutrition

Serving: 1servingCalories: 249.2kcalCarbohydrates: 5.5g
Keyword low-carb salsa, Mexican salsa, poblano cream sauce, Shrimp Recipe, Shrimps in Culichi Salsa
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