Ingredients
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5
-
5
-
3
-
1/2
-
1
-
7 5/8
-
1
-
1/2
-
-
2
-
1
-
1
-
-
-
Directions
Culichi Shrimp (Or Baked Dip), Shrimp Culichi is a dish from Sinaloa MX – a creamy, slightly-spicy sauce baked over sauted shrimp or fish Culichi can also be baked with cheese and served as a dip with chips or tortillas I first discovered it at a restaurant in Tucson AZ Mariscos Chihuahua So rich and creamy – yet so EASY!, Shrimp Culichi is a dish from Sinaloa MX – a creamy, slightly-spicy sauce baked over sauted shrimp or fish Culichi can also be baked with cheese and served as a dip with chips or tortillas I first discovered it at a restaurant in Tucson AZ Mariscos Chihuahua So rich and creamy – yet so EASY!
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Steps
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1
Done
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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 Jalapeos. I Like Things Spicy, So I Always Add Hot Peppers. I Generally Make It Less Spicy as an Entree (1-2 Jalapeos) and Spicier as a Dip or Appetizer (4+ Jalapeos). but It Is Personal Preference Entirely. Try It With Only Poblanos the First Time, Then Adjust the Next Time! |
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2
Done
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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!). |
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3
Done
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1) Roast Whole Poblanos With Jalapeos (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. |
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4
Done
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2) When the Peppers Are Cool, Peel Off the Outer Membrane of the Peppers, Along With Seeds and Stems. Discard Skin, Stems, and Seeds. |
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5
Done
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3) Puree: Place All Ingredients, Except For the Cheese and Salt, in the Blender or Food Processor, and Blend Until Smooth. |
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6
Done
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4) Heat Oil in Large Saut 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. |
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7
Done
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5) Taste and Add Salt to Your Taste. |
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8
Done
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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. |
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9
Done
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7) For Shrimp Culichi: Saut a Pound of Shrimp in a Tablespoon of Oil, 2-3 Minutes Each Side, Until Almost Done. |
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10
Done
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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. |
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11
Done
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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. |
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12
Done
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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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13
Done
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Originally From:http://Tucsontacos.blogspot.com/2009/01/Recipe-of-Month.html. |
