A rich culichi shrimp for this Lent, prepare them and be surprised by the flavor that from Culiacán brings for you. They are very rich and very fresh.
Learn more about Martha A. Garza
Ingredients2 portions
Preparation
Preheat the oven to 180ºC.
Shrimp are peeled and opened butterfly type.
They are accommodated in a refractory previously greased with butter.
The poblano peppers are burned in the comal and they are deveined (seeds removed).
They are put in the blender with the cream, consommé, a few leaves of coriander without the tail and half of the garlic.
It is liquefied and emptied into the refractory, covered with aluminum foil and put in the oven for 25 minutes.
It is taken out of the oven, uncovered and the chihuahua cheese and some ground bread or ground cracker sprinkled.
It is returned to the oven without covering it for another 5 minutes so that the cheese melts.
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