Thursday, January 29, 2009
Recipe of the Month
Camarones Culichi a.k.a. Shrimp Culichi:
5 Poblano chiles, roasted,stemmed & seeded
3 Garlic cloves
1/2 white onion
2-3 tbs. Chicken bouillon, powdered
1 can of cream( Nestle Media Cream)
1 cup of milk
Salt & Pepper(to season shrimp)
To make the culichi sauce, begin by roasting the poblanos in order to blister the skins. You can achieve this result by either placing them over an open flame or placing them on a sheet pan in the oven, under the broiler. Once the skin is blackened all over, place them in a bowl covered by plastic wrap, plastic bag or brown paper bag and close it tightly and leave to steam for 5-10 minutes. This will help you to peel the blackened skins off musch easier.
Once peeled, remove the stems and de-seed the chiles. Next, place in a blender with the can of cream, milk, garlic cloves, onion and chicken bouillon. Liquefy/blend ingredients together, the end result will be the culichi sauce. Place sauce in a pot and warm until shrimp is cooked through.
Next, saute the seasoned shrimp in butter until pink. Once shrimp are cooked, place in oven safe casserole dish and cover with culichi sauce and top the covered shrimp with a good melting cheese, such as, chihuahua, manchego or monterey jack. Once topped with cheese place under broiler until cheese is nice and bubbly and slightly browned in various spots.
Serve with rice.