Description
Delight in this seafood masterpiece of shrimp enveloped in a smoky and creamy Culichi sauce made from roasted chilis, garlic, and coconut yogurt.
Ingredients
- 4 Poblano Green Chilli Peppers
- 2 Serrano Green Chilli Peppers
- 4 Garlic Cloves
- 40 g of Spring Onion
- 1 tbsp of Extra Virgin Olive Oil
- 100 g of Coconut Yogurt
- 0.25 Avocado
- 0.5 Juiced Lime
- 1 tbsp of Fresh Cilantro
- 200 g of Shrimps
Instructions
- Preheat your oven to 180°C (355°F).
- Chop the poblano and serrano chilis, garlic, and spring onion.
- Place them in a bowl and drizzle with extra virgin olive oil.
- Season to taste with salt and pepper before tossing to coat evenly.
- Spread the mixture onto a baking sheet and roast for 15 minutes until tender.
- Transfer the roasted mix to a food processor.
- Add coconut yogurt, avocado, lime juice, and cilantro; blitz until creamy.
- Pan-fry the shrimp in a skillet over medium heat for 3-4 minutes on each side.
- Pour the green salsa into bowls and top with grilled shrimp.
- Garnish with freshly cracked black pepper and extra cilantro.
Notes
Ensure shrimp are fresh and avoid overcrowding in the pan while frying to prevent steaming.
