Shrimp in Poblano Cream Sauce (Culichi Salsa)

4.94 from 15 votes

Shrimp in Poblano Cream Sauce (Culichi Salsa)

Roasted poblanos and Mexican cream make this delicious Culichi Salsa! A delicious Keto salsa with Manchego cheese.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Fish & Seafood

Cuisine: Mexican

Allergen: Gluten Free, Peanut Free

Servings:

Author: Joanie and Chris

Net Carbs: 7g

Ingredients

Poblano Cream Sauce

3 Poblano peppers roasted
1 Serrano pepper
6 cloves Garlic
2 stalks Green onions chopped
⅓ cup Cotija cheese grated
½ cup Mexican cream
¼ cup Chicken stock
½ Avocado diced
1 tablespoon Chicken bouillon granules
¼ teaspoon Sea salt
¼ teaspoon Pepper
¼ cup Manchego cheese grated

Shrimp

1 ½ pounds Shrimp 15-20 peeled and deveined
2 tablespoons Olive oil extra virgin

US Customary - Metric

Instructions

Poblano Cream Sauce

Blend the following ingredients on high until smooth: Poblanos, Serrano, garlic, onion, Cotija cheese, avocado, cream, chicken stock, bouillon granules, salt, and pepper.
Pour the salsa from the blender into a skillet, add the Manchego, turn the heat to medium, and heat for 5 minutes.

Shrimp

Add shrimp to a second skillet to medium-high temperature and cook for 3 minutes in olive oil - turning once.
Plate the shrimp in a bed of sauce or simply drizzle the salsa on top. Top the dish with some grated Manchego. Serve additional shrimp with a small bowl of sauce for dipping.

Chef's Notes

The carbs are actually lower than stated since you will not use all of the salsa. Leftover salsa can be used for salads, chicken dishes, pork tenderloin, and tacos, etc.

Equipment

Nutrition