Camarones en Salsa Culichi (Poblano Cream Sauce)

By Realtychick

Ingredients

• 3 large roasted poblano peppers
• 2 serrano peppers, sliced
• 4 cloves garlic, sliced
• 1/4 white onion
• 1/3 cup cotija cheese, grated
• 1/2 cup whole milk or half & half
• 1/2 cup Mexican crema
• 1 tablespoon chicken bouillon granules or chicken base
• salt and pepper to taste
• 1 1/2 pounds large shrimp, peeled and cleaned
• 1 cup manchego or chihuahua cheese, shredded

Details

Servings 4

Preparation

Step 1

A variation is to saute the onions, garlic and serrano before blending the sauce.

To the blender, add the poblanos, serranos, garlic, onion, cotija cheese, milk, crema, bouillon, salt and pepper. Blend on high until smooth, taste for salt and set aside.

In a large skillet, add 2 tablespoons of olive oil. Preheat for a few minutes. Season the shrimp with salt and pepper on both sides.

When hot, add the shrimp to skillet and cook for 2 minutes per side. Remove shrimp from pan and transfer onto plate. To the skillet, add the sauce from blender. Turn the heat to low and cook the sauce for 5 minutes.

Now, you could either add the shrimp and mancheco or chihuahua cheese back into the sauce in the skillet or you can add the shrimp to a baking dish, cover with sauce and top with either cheese. You would finish cooking it under the broiler just to melt the cheese. Serve as is with rice and a green salad or with warm tortillas for tacos.