Shrimps in Culichi Salsa

Ingredients:

• 1 pound of large shrimp, peeled and deveined
• 1 cup of sour cream
• 1 cup of fresh cilantro leaves
• 2 to 3 serrano peppers, seeded (adjust to taste)
• 2 cloves of garlic
• 1/4 cup of chicken or vegetable broth
• Salt to taste
• 2 tablespoons of vegetable oil
• Lime wedges for serving

Instructions:

1. 1. Prepare the Culichi Salsa: In a blender, combine the sour cream, cilantro leaves, serrano peppers, garlic, and chicken or vegetable broth. Blend until smooth. Add salt to taste and adjust the spiciness by adding more serrano peppers if desired. Set aside.

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3. 2. Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

1. 3. Combine: In the same skillet, pour the Culichi Salsa and cook for 2-3 minutes, stirring occasionally, until heated through.

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3. 5. Serve: Add the cooked shrimp back to the skillet with the salsa, tossing gently to coat them evenly. Cook for another minute to warm the shrimp through.

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5. 6. Serve: Transfer the shrimp and Culichi Salsa to a serving dish. Serve hot with lime wedges on the side for squeezing over the shrimp. Optionally, garnish with additional cilantro leaves.