Shrimp And Cactus Salad Recipes

Steps:

• Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

Steps:

• Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

Steps:

• Pare off edges of cactus paddles and slice into ¼ inch strips.
• Bring water, salt, and scallions to a boil.
• Drop in cactus strips and bring to boiling.
• Reduce heat and simmer until tender.
• Drain and rinse.
• Combine vinegar, lime juice, oil, sun dried tomatoes, and oregano in separate bowl.
• Arrange cactus strips and sautéed onions on platter, pour vinegar mixture over salad, sprinkle cheese and chilies on top and serve.

Steps:

• Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
• Set aside 1 cup puréed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
• Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
• Place mixture in a medium-size bowl, add 1 cup puréed tunas, and mix well.
• Chill.
• Dust shrimp with cornstarch.
• Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375°) until golden brown, frying only 3-4 at a time.
• Drain well.
• For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
• Cook over medium heat until wine is almost gone.
• While the wine is reducing, zest the lime; set zest aside.
• Juice the lime; set juice aside.
• When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
• Lower heat, and simmer for 3-5 minutes.
• Remove from heat for about 5 minutes.
• While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
• Strain through a fine sieve.
• Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again.
• Fold in the remaining 1/4 cup cactus fruit purée.
• Yield: Enough sauce for Cactus Shrimp.

Steps:

• Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
• In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
• Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
• Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
• Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.