The state of Sinaloa is famous for its shrimp industry, in its coastal waters different varieties are fish that, when classified by sizes, range from Pacotilla to Giant shrimp.
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| Ingredients to make shrimp stuffed with Culiacán: |
| For shrimp :: 48 giant shrimp without peel, uncomfortable and open in butterfly without complete /2 cup of clarified butter 1/3 cup of olive oil. | For the sauce :: 2 cups of acid cream (or thick cream with a few drops of lemon) 2 grove teeth 2 chipotles of can, or 200 grams of canned boilers canned, well chopped salt to taste 1 teaspoon of pepper. |
Ingredients to make shrimp stuffed with Culiacán:
2. Sprinkle each shrimp with pepper and fill with 1 tablespoon of cheese.
3. Close the shrimp gathering the sides and wrap them, one by one, with 2 bacon slices around, securing them with a stick. Refrigero for 2 hours.
4. To make the sauce, blend all the ingredients or pass them by a food and refrigeration processor for 2 hours.
5. previously hot a large plate or pan for 25 minutes. Put some butter and oil and accommodate the shrimp on the iron or pan.
6. Get little by little, not all together. Cold on the one hand for 4 minutes.
7. Turn and bathe with butter, fringing for 6 more minutes.
8. Take them out and know them with paper towels. To serve them, put half orange on each dish, take it with the sauce and sprinkle it with parsley.
9. decorate with a shrimp. Accommodate 6 stuffed shrimp on each plate and decorate with lemons.
