Culichi Shrimp (Or Baked Dip)

READY IN: 1hrYIELD: 2 cups


  • 5poblano peppers
  • 5garlic cloves
  • 3jalapeno peppers (optional)
  • 12 onion, medium, roughly chopped
  • 1tablespoonbouillon (best = Better than Bouillon chicken)
  • 7 58 ounces media crema (one full can)
  • 1cupwhole milk
  • 12 cupmozzarella cheese, shredded(2 cups for baked dip version)
  • salt, to taste
  • 2tablespoonscooking oil
  • 1lbshrimp (optional)
  • 1lbfish, mild firm(optional)

    Serving Size: 1 (195) g

    Servings Per Recipe:5

    Calories: 168.2

    Calories from Fat 98 g 59 %

    Total Fat 10.9 g 16 %

    Saturated Fat 3.2 g 16 %

    Cholesterol 13.7 mg 4 %

    Sodium 107.1 mg 4 %

    Total Carbohydrate13.4 g 4 %

    Dietary Fiber 3.9 g 15 %

    Sugars 3.1 g 12 %

    Protein 6.4 g 12 %


  • Poblanos on their own are mild chilis, only slightly spicy. It’s a matter of preference whether you want to use poblanos alone or add a few jalapeños. I like things spicy, so I always add hot peppers. I generally make it less spicy as an entree (1-2 jalapeños) and spicier as a dip or appetizer (4+ jalapeños). But it is personal preference entirely. Try it with only poblanos the first time, then adjust the next time!
  • The traditional cheese used in this dish is Mexican Oaxaca cheese, a mild white cheese that melts wonderfully. If you find it, great. If not, shredded mozzarella works perfectly (my Mexican mother-in-law uses mozzarella!).
  • 1) Roast whole poblanos with jalapeños (if using): Place on cookie sheet at 400 degrees. Bake for ~20 minutes, turning over midway. You want the peppers to be soft and charred in some spots. If necessary, bake a a few more minutes. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). This can be done a week ahead of time.
  • 2) When the peppers are cool, peel off the outer membrane of the peppers, along with seeds and stems. Discard skin, stems, and seeds.
  • 3) Puree: Place all ingredients, except for the cheese and salt, in the blender or food processor, and blend until smooth.
  • 4) Heat oil in large sauté pan. Add the puree and simmer, over low heat for 5-10 minutes, stirring often. Taste – checking that the "bitter" taste of the raw onions has gone.
  • 5) Taste and add salt to your taste.
  • 6) At this point, the sauce itself is done. This can be done ahead of time and saved in the fridge for a few days.
  • 7) For SHRIMP Culichi: Sauté a pound of shrimp in a tablespoon of oil, 2-3 minutes each side, until almost done.
  • 8) Arrange in a baking dish. Pour culichi sauce over the top. Sprinkle with shredded 1/2 cup mozzarella. Bake for ~20 minutes at 350 degrees.
  • For FISH: Saute pieces of firm mild fish (cod, mahi, etc) in a tablespoon of oil, until almost done. Arrange in a baking dish, pour culichi over the top, sprinkle with 1/2 cup mozzarella, and bake, 20 minutes, 350 degrees.
  • For DIP (no seafood): Stir 1.5 cups shredded mozzarella into the culichi sauce and pour into a baking dish. Sprinkle remaining shredded cheese on top. Bake until hot and bubbling and the cheese is browned in spots on top (approx 25 minutes, 350 degrees).
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