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Martha A.

Martha A. Garza
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Recipe

Culichi shrimp

45 mins
Low
35
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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

Ingredients

2 portions
  • 1/2 kilos shrimp
  • 3 poblano peppers, big
  • 1/4 cups sour cream
  • 1/2 teaspoons chicken consommé
  • enough fresh coriander
  • 1/2 cloves garlic
  • 100 grams Chihuahua cheese
  • 1 cup ground bread, or ground cookie

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.

TIPS

It is accompanied with white rice or saffron rice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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