Camarones Culichi Poblano Shrimp (Print Version)
# Ingredients:
→ Poblano Cream
01 -
0.5 teaspoon cayenne (totally up to you)
02 -
Salt and black pepper, as you like
03 -
Juice from a fresh lime
04 -
60 ml full-fat milk
05 -
1 tablespoon powdered chicken bouillon
06 -
340 ml Mexican crema
07 -
1 creamy avocado
08 -
1 cup cilantro leaves, torn up
09 -
5 garlic cloves
10 -
1 jalapeño pepper
11 -
3 poblano peppers
→ Shrimp
12 -
1 whole lime wedge
13 -
700–900 grams raw shrimp, shells off and cleaned
→ Assembly
14 -
180 grams shredded mozzarella
# Instructions:
01 -
Pop your dish under the broiler just until the cheese bubbles and browns up. Pull it out, grab a fork, and dig in while it's still super hot.
02 -
Take the skillet mix of shrimp and sauce, spoon it into a shallow dish, and sprinkle all that shredded mozzarella over the top.
03 -
Drench your sautéed shrimp with the creamy poblano goodness. Toss it around on medium heat till everything looks hot and just starts to bubble.
04 -
Get a big skillet hot, toss in the shrimp, and cook till they're just turning opaque—flip them once. Hit them with a squeeze of lime while they’re in the pan. This should only take a couple minutes.
05 -
Drop the roasted veggies, garlic, cilantro, ripe avocado, crema, bouillon, milk, and lime juice into your blender. Give it a good whirl till smooth. Check for flavor and hit it with a bit more salt, black pepper, or cayenne if you like. Set this creamy goodness aside.
06 -
Once those peppers are cool enough, chop off the stems. Split them open and pull out the seeds unless you're into extra heat.
07 -
While your peppers are roasting, chop up cilantro, slice the avocado and get rid of the pit. Pat your shrimp dry and sprinkle with some salt and pepper.
08 -
Fire up your broiler. On a lined tray, toss on your poblanos, jalapeño, and garlic. A little oil, salt, and pepper over the top. Throw it in uncovered for 10 minutes max—rotate as needed so they blister evenly but don’t burn.
# Notes:
01 -
Serve fast with warm corn tortillas, sliced tomatoes, or pile it up next to rice and beans—makes for a legit meal.
02 -
Keep jalapeño seeds in for more fire or chuck them out if you like it mild.