Shrimps in Culichi Sauce: A Delicious Mexican Seafood Delight

Shrimps in Culichi Sauce is a delightful dish that transports your taste buds straight to the coastal regions of Mexico. This vibrant and creamy sauce, made with a blend of tomatillos, cilantro, and spices, perfectly complements the succulent shrimp, creating a symphony of flavors that is both comforting and exotic. As I first discovered this recipe during a family gathering, I was captivated by its rich history and cultural significance, as it showcases the culinary traditions of Sinaloa, a region renowned for its seafood dishes.

People love Shrimps in Culichi Sauce not only for its incredible taste and texture but also for its convenience. It’s a dish that can be prepared in under 30 minutes, making it perfect for busy weeknights or special occasions. The creamy sauce envelops the shrimp, creating a luscious experience that is both satisfying and indulgent. Whether served over rice or with warm tortillas, Shrimps in Culichi Sauce is sure to become a favorite in your household, just as it has in mine!

this Recipe

Ingredients:

• 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 (adjust to taste)
• 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)

Preparing the Culichi Sauce

To start off, I like to prepare the Culichi sauce first, as it’s the heart of this dish. The combination of tomatillos and jalapeños gives it a unique flavor that pairs perfectly with shrimp.

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Next, toss in the chopped tomato and tomatillos. Stir everything together and let it cook for about 5-7 minutes until the tomatillos soften and the mixture becomes fragrant.
4. Now, add the chopped jalapeño, ground cumin, and dried oregano. Stir well to combine all the ingredients.
5. Pour in the chicken or vegetable broth, bring the mixture to a gentle simmer, and let it cook for another 10 minutes. This will allow the flavors to meld beautifully.
6. Once the sauce has simmered, remove it from the heat and let it cool slightly. Then, transfer the mixture to a blender and blend until smooth. If you prefer a chunkier sauce, you can blend it less.
7. Return the blended sauce to the saucepan and stir in the heavy cream. Season with salt and pepper to taste. Keep the sauce warm over low heat while you prepare the shrimp.

Cooking the Shrimp

Now that the sauce is ready, it’s time to cook the shrimp. This part is quick and easy, so make sure you have everything prepped and ready to go!

1. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Be careful not to overcrowd the pan; you may need to do this in batches.
2. Cook the shrimp for about 2-3 minutes on one side until they turn pink and opaque. Flip them over and cook for another 1-2 minutes on the other side. The shrimp cook quickly, so keep an eye on them!
3. Once the shrimp are cooked through, remove them from the skillet and set them aside on a plate. If you’re cooking in batches, make sure to keep the cooked shrimp warm while you finish the rest.

Assembling the Dish

With the Culichi sauce and shrimp ready, it’s time to bring everything together. This is where the magic happens!

1. In the same skillet where you cooked the shrimp, pour in the prepared Culichi sauce. Let it simmer for a couple of minutes to heat through.
2. Gently add the cooked shrimp back into the skillet, stirring to coat them in the sauce. Let them simmer together for about 2-3 minutes, allowing the shrimp to absorb some of the sauce’s flavor.
3. Once everything is heated through, taste the sauce one last time and adjust the seasoning if necessary. You can add more salt, pepper, or even a squeeze of lime juice for extra brightness.

Serving Suggestions

Now that your Shrimps in Culichi Sauce are ready, it’s time to serve! Here are some ideas to make your meal even more delightful:

1. Serve the shrimp and sauce over a bed of fluffy white rice or quinoa. The

   Conclusion:

   In summary, this Shrimps in Culichi Sauce recipe is an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of succulent shrimp and the rich, creamy sauce infused with the vibrant flavors of tomatillos and spices creates a dish that is not only delicious but also visually stunning. Whether you’re hosting a dinner party or simply treating yourself to a delightful meal at home, this recipe is sure to impress. For serving suggestions, I recommend pairing the Shrimps in Culichi Sauce with a side of fluffy white rice or warm corn tortillas to soak up every last drop of that luscious sauce. You can also add a sprinkle of fresh cilantro or a squeeze of lime for an extra burst of flavor. If you’re feeling adventurous, consider experimenting with variations by adding vegetables like bell peppers or zucchini to the sauce, or even swapping out the shrimp for fish or chicken to suit your taste. I encourage you to give this recipe a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media; I can’t wait to see your delicious creations. Trust me, once you taste this Shrimps in Culichi Sauce, it will become a staple in your kitchen, and you’ll be coming back for seconds! Print
   

   Shrimps in Culichi Sauce: A Delicious Mexican Seafood Delight

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   • Author: Clara
   • Total Time: 35 minutes
   • Yield: 4 servings 1x

   Print Recipe

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   Description

   Savor the deliciousness of Shrimp in Culichi Sauce, featuring tender shrimp enveloped in a creamy, tangy sauce made from tomatillos and jalapeños. This quick and impressive dish is perfect for any occasion, bringing vibrant flavors to your table.

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   Ingredients

   Scale 1x2x3x

   • 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 (adjust to taste)
   • 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)

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   Instructions

   1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
   2. Add the minced garlic and cook for an additional minute, stirring frequently.
   3. Toss in the chopped tomato and tomatillos. Cook for about 5-7 minutes until the tomatillos soften and the mixture becomes fragrant.
   4. Add the chopped jalapeño, ground cumin, and dried oregano. Stir well to combine.
   5. Pour in the chicken or vegetable broth, bring to a gentle simmer, and cook for another 10 minutes.
   6. Remove from heat, let cool slightly, then blend until smooth. Return to the saucepan, stir in the heavy cream, and season with salt and pepper. Keep warm over low heat.
   7. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer, cooking for 2-3 minutes on one side until pink and opaque.
   8. Flip the shrimp and cook for another 1-2 minutes on the other side. Remove from skillet and set aside.
   9. In the same skillet, pour in the prepared Culichi sauce and let it simmer for a couple of minutes.
   10. Gently add the cooked shrimp back into the skillet, stirring to coat them in the sauce. Simmer together for about 2-3 minutes.
   11. Taste the sauce and adjust seasoning if necessary.

   Notes

   • Adjust the heat level by varying the amount of jalapeño used.
   • For a chunkier sauce, blend less.
   • Serve with rice or quinoa to soak up the delicious sauce.

   • Prep Time: 15 minutes
   • Cook Time: 20 minutes