Camaron Culichi

 

      The sole center of attention during my last restaurant review in Tucson, I had to make this myself.  It is a project in progress, so this is my first attempt.  Of course, if you follow this you can also add, subtract, or modify as you see fit to your own tastes for heat and flavor. 

      Mexican Seafood is an entirely different world with tastes and levels of flavor and heat you can't even imagine.  Cameron en Salsa Caliche, or Shrimp in Caliche Salsa, is one of the popular dishes in and around Sinaloa, Mexico.  Identified as the Shrimp Capital, Sinaloa is known for its abundance of seafood.  From Puerto Vallarta north thru Mazatlan, Culiacan, and the entire western coast is known for this culinary bounty.  

Sinaloa Marketplace

      Although the recipe calls for Poblano Peppers made into a sauce, I had success using store bought Poblano Cream Soup at HEB.  But in case you cannot find this I'm including the soup recipe link:    Roasted Poblano Soup | Mexican Please 

 

2 cans HEB Cream o' Poblano Soup

1/4 cup Roasted Hatch Green Chiles if you prefer ***

2 cloves garlic, diced

1/2 cup Oaxaca Cheese, grated and melted

½ avocado, diced and mashed

1 pack LARGE precooked shrimp

Salt n pepper

SW Crema Sauce

Small flour tortillas

Chopped lettuce and sliced tomatoes or rice for the side if you wish

***This is matter of taste for heat, more or less. 

  

      Rinse and remove tails from shrimp.

Trim the shrimp tails

      Heat soup, chopped chiles, avocado, garlic, and melted Oaxaca Cheese.  Salt n pepper to taste.

Chopped Avocado, garlic, Oaxaca Cheese, and Cilantro

all heated to melting

      Prepare SW Crema or other sauce on the side.  Fifty Shades of Retirement: A Session of Condiments (richhilts.blogspot.com)

      Warm tortillas and wrap to stay warm.

      Place an even number of shrimp among small, shallow serving bowls and COVER with hot Caliche Sauce, stir a bit to warm.  Drizzle with SW Crema or other cheese sauce and serve with tortillas and your choice of sides.  Creamy, smooth, heat of your choice, and dunk-able with tortillas. Delicious and filling with salad and rice.  

Plated with warm tortilla

      So good, this only whets my whistle even more.  Creamy with a small bite at the end.  Barb even enjoyed it.  This is every bit as delicious as the meal in Tucson.  Perfect!  I have so many more Mexican Seafood dishes yet to savor.  

NOTE:  I have been researching and found several recipes similar to this including one with Chile Verde.  I will be making these as well, possibly a future blog post.    

"Shrimp and scallops are also healthy forms of seafood low in toxins and high in good quality protein and minerals." 

Rick Warren

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