Print

Shrimps in Culichi Sauce: A Delicious Mexican Seafood Delight

Print Recipe

Enjoy a delicious Shrimp in Culichi Sauce, featuring tender shrimp enveloped in a creamy, tangy sauce made from tomatillos and jalapeños. This vibrant dish is perfect for a quick weeknight meal or a special occasion, guaranteed to impress your guests!

Ingredients

Scale
  • 1 pound of large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 medium tomato, chopped
  • 1 cup of tomatillos, husked and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup of chicken or vegetable broth
  • 1/2 cup of heavy cream
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
  2. Add the minced garlic and chopped jalapeño to the pan. Sauté for another 1-2 minutes until fragrant but not browned.
  3. Add the chopped tomato and tomatillos to the pan. Stir and cook for about 5-7 minutes, allowing the tomatillos to soften and flavors to meld.
  4. Sprinkle in the ground cumin and dried oregano, stirring well. Cook for an additional minute to toast the spices.
  5. Pour in the chicken or vegetable broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes to deepen the flavors.
  6. Remove from heat and let cool slightly. Transfer to a blender and blend until smooth (or to your desired consistency).
  7. Return the blended sauce to the saucepan and stir in the heavy cream. Season with salt and pepper to taste. Keep warm over low heat.
  8. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once shimmering, add the shrimp in a single layer (cook in batches if necessary).
  9. Cook for about 2-3 minutes on one side until pink and opaque. Flip and cook for another 1-2 minutes until fully cooked but not rubbery.
  10. Remove the shrimp from the skillet and set aside on a plate, keeping warm.
  11. In the same skillet, pour in the warm Culichi sauce, stirring gently to combine any leftover bits from the shrimp.
  12. Add the cooked shrimp back into the skillet, tossing to coat evenly. Let simmer in the sauce for about 2-3 minutes.
  13. Remove from heat, taste the sauce, and adjust seasoning if necessary.
  14. Serve by spooning the shrimp and sauce onto a plate or shallow bowl. Garnish with chopped cilantro and serve with lime wedges.

Notes

  • Adjust the heat level by varying the amount of jalapeño used.
  • This dish pairs well with rice, tortillas, or a fresh salad.

Find it online: https://recipedune.com/shrimps-in-culichi-sauce/