Culichi Salsa Shrimps (Print Version)
# Ingredients:
→ Core Ingredients
01 -
4 fresh poblano peppers
02 -
2 serrano peppers
03 -
4 garlic cloves
04 -
40 g of chopped green onion
05 -
1 tbsp olive oil (extra virgin)
06 -
100 g coconut-based yogurt
07 -
1/4 of an avocado
08 -
Juice from half a lime
09 -
1 tbsp chopped cilantro
10 -
200 g of shrimp
# Instructions:
01 -
Slice up the green chilies, garlic, and onions. Throw them on a roasting tray, drizzle over some olive oil, and sprinkle with salt and pepper however you like.
02 -
Toss the tray into the oven, preheated to 180°C (355°F). Let it roast for about 15 minutes, stirring halfway to keep things even.
03 -
Dump the roasted veggies into a food processor. Add in the yogurt, avocado, lime juice, and cilantro. Blend it all into a silky sauce, adding a little water if it's too thick.
04 -
Heat up a skillet and cook the shrimp for a few minutes. Once they turn pink, pull them off the heat so they're not overdone.
05 -
Spoon the green salsa into small serving bowls. Top it with shrimp, then sprinkle on cilantro, a crack of pepper, and lime wedges to finish.
# Notes:
01 -
Overcooking shrimp can make them tough and small, so keep an eye on them while cooking.