Vibrant Camarones Culichi (Printable Version)
Treat yourself to Camarones Culichi, shrimp smothered in creamy poblanos with zingy Mexican tastes.
# What You'll Need:
01 -
1 ½ pounds big shrimp, shells and veins removed
02 -
2 poblanos
03 -
1 jalapeño, skip if you don't like spicy food
04 -
½ white onion, chopped into chunks
05 -
2 garlic cloves, finely chopped
06 -
4 oz cream cheese, room temperature
07 -
½ cup crema or plain sour cream
08 -
½ cup grated Monterey Jack
09 -
¼ cup milk or heavy cream, for thinning if needed
10 -
2 tablespoons butter
11 -
1 tablespoon olive oil
12 -
Salt and black pepper, add to your liking
13 -
Lime pieces, for squeezing over top
14 -
Fresh chopped cilantro, to sprinkle on top
# Step-by-Step Guide:
01 -
Char those poblanos using whatever's easiest: under the broiler (flip every couple minutes for 5-7 minutes total), over an open flame on your stove (keep turning them), or on your grill (medium heat, turning now and then). When they're all blackened, toss them in a bowl with plastic on top or a plastic bag and let them steam for about 10-15 minutes. Then just peel the skin off, slice them open and scoop out all the seeds and ribs.
02 -
Grab your big skillet and melt the butter with olive oil over medium heat. Toss in your chunky onions and garlic, and let them cook until the onions go clear and you can smell that garlic - should take around 3-5 minutes.
03 -
Dump your roasted poblanos, jalapeño (if you want the extra kick), your cooked onions and garlic, the cream cheese, crema, and Monterey Jack into a blender. Buzz it all up until it's nice and smooth. If it looks too thick, splash in some milk or cream. Taste it and add salt and pepper until it's just right.
04 -
Pour your creamy sauce back into your skillet and warm it up until you see tiny bubbles. Drop in all your shrimp and let them cook in the sauce for about 3-5 minutes. You'll know they're done when they turn pinkish and you can't see through them anymore. Stir them around a bit so they get coated evenly, but don't leave them too long or they'll get rubbery.
05 -
Scatter some cilantro on top of your Camarones Culichi and put those lime pieces on the side for squeezing.