Camarones Culichi

Camarones Culichi a.k.a. Shrimp Culichi:

(can also be made with chicken)

Here in Tucson, Mariscos Chihuahua is a local, well-loved Mexican Seafood joint, that is most famous for this decadent dish.  After combining and modifying a few recipes found out there, and many trips to Mariscos to sample the real thing, here’s the recipe. 

This sauce is great on chicken breast, too.  Also makes a great addition to a veggie scramble. 

Regardless of the protein source, serve with rice and tortillas. 

4-6  Poblano chiles, roasted,stemmed & seeded
2-4 Garlic cloves
1/2 white onion
2 cubes Chicken bouillon, powdered
1 can of cream ( Nestle Media Cream), I used ½ c half & half when I didn’t have the media cream
1 cup of milk
Salt & Pepper(to season shrimp)
Shrimp (peeled and de-veined) or chicken breast

Char the poblanos on the grill.  Cool slightly in a paper bag (makes peeling easier), and peel. Remove the stems and seeds from the poblanos. 

Combine peppers, cream, milk, garlic, onion, and chicken bouillon in a blender and blend until well-mixed.  Add entire mix to a saucepan, and gently warm until ready to use.  Do not boil.

Sautee shrimp in butter until just cooked.  Add shrimp to an oven-safe pan, cover with culichi sauce, top with shredded cheese and broil until cheese is melted. 

Serve with rice.  Yummy….