Best Culichi Shrimp Or Baked Dip Recipes
CREAMY BAKED SHRIMP DIP
This baked shrimp dip is a favorite at parties for the seafood lover! Serve with potato chips or your favorite snacking crackers.
Provided by CHEIFCAT
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese, shrimp, green onions, garlic, and hot sauce in a bowl. Mix well. Season with salt and pepper. Transfer to a small, oven-safe baking dish.
- Bake in the preheated oven until a golden brown crust forms, about 30 minutes.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 2.1 g, Cholesterol 110 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 12.4 g, Sodium 235 mg, Sugar 0.2 g
CULICHI DIP OR SAUCE
From Mariscos Chihuahua in Tucson, AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html
Provided by Caromcg
Categories Mexican
Time 1h30m
Yield 12-15 As appetizer, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Roast whole poblanos: place on cookie sheet at 400 degrees. Bake for ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
- Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
- Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bake at 350 for 45 minutes. Uncover and bake another 10-15 minutes, until the cheese on top is bubbling & slightly golden.
- You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bake it the day you make the sauce, it will need the stated, longer time.
- Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapeños along with the poblanos and add them to the puree.
- At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.
Nutrition Facts : Calories 81.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 16.8, Sodium 130.9, Carbohydrate 4.4, Fiber 0.5, Sugar 2.6, Protein 5.3
CULICHI SHRIMP (OR BAKED DIP)
Shrimp Culichi is a dish from Sinaloa MX - a creamy, slightly-spicy sauce baked over sautéed 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!
Provided by Caromcg
Categories Mexican
Time 1h
Yield 2 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- 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 jalapeños. I like things spicy, so I always add hot peppers. I generally make it less spicy as an entree (1-2 jalapeños) and spicier as a dip or appetizer (4+ jalapeños). But it is personal preference entirely. Try it with only poblanos the first time, then adjust the next time!
- 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!).
- 1) Roast whole poblanos with jalapeños (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.
- 2) When the peppers are cool, peel off the outer membrane of the peppers, along with seeds and stems. Discard skin, stems, and seeds.
- 3) Puree: Place all ingredients, except for the cheese and salt, in the blender or food processor, and blend until smooth.
- 4) Heat oil in large sauté 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.
- 5) Taste and add salt to your taste.
- 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.
- 7) For SHRIMP Culichi: Sauté a pound of shrimp in a tablespoon of oil, 2-3 minutes each side, until almost done.
- 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.
- 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.
- 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).
- Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html.
Nutrition Facts : Calories 168.2, Fat 10.9, SaturatedFat 3.2, Cholesterol 13.7, Sodium 107.1, Carbohydrate 13.4, Fiber 3.9, Sugar 3.1, Protein 6.4
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