Alfredo Garcia

Camarones Culichi 

Roast the poblano peppers until charred all over. Do this over an open flam on your gas stove, grill, air fryer or broiler setting in oven. Once charred, cover and let steam for 20-30 minutes.

After letting the peppers steam, remove the charred skin, stems and seeds.

Add the poblano peppers, cilantro, crema or sour cream, cream cheese, garlic, half of the onion and the shrimp bouillon, blend until smooth and set aside.

Season the shrimp with salt, pepper, garlic powder & onion salt.

To a large oven save pan on medium high heat, add the oil, once hot, start cooking the shrimp in batches for 1-2 minutes per side.

Once all the shrimp is cooked, add the butter and the remaining half of the onion to the skillet. Make sure to thinly slice up the onion. Cook for 3-4 minutes.

Add the shrimp back to the skillet along with the blended up poblano sauce.

One the sauce is simmering, top with shredded cheese, place under broiler to melt the cheese, about 3-5 minutes.

Top the shrimp with cilantro, serve with tortillas for tacos, tostadas, rice, side salad & enjoy