SHRIMP CAKES WITH CACTUS STRIPS IN GUAJILLO SAUCE
Be sure to put guajillo chiles, ground dried shrimp and cactus strips on your grocery list to make this saucy and flavorful dish.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cover chiles with hot water; let stand 15 min. Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender. Add dressing, onion and 1 Tbsp. ground shrimp; blend 3 min. or until smooth. Pour into large saucepan; bring to boil. Stir in cactus strips; cover. Simmer on medium-low heat 15 min.
- Heat oil to 375ºF in medium skillet. Mix remaining ground shrimp and cracker crumbs in large bowl; set aside. Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined. Gently stir half the egg mixture into shrimp mixture. Repeat with remaining egg mixture.
- Cook 4 shrimp cakes at a time in hot oil 45 sec. on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake. Drain on paper towels. Add to sauce in saucepan; cook 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
TEQUILA SHRIMP WITH GARLIC AND GUAJILLO CHILE
Steps:
- In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
- Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
- To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
GUAJILLO SHRIMP
This is my version of my favorite entree from "Bertha Miranda" Mexican restaurant in Reno, NV. Having not come across this dish on any other Mexican restaurant menu and missing it terribly since moving away, I've experimented until I believe I have finally figured out the secret. This dish is quick and easy to make and has a sightly sweet and spicy flavor. The best thing about it is you control how hot (spicy) to make it.
Provided by D7591
Categories Mexican
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Defrost (if needed), peel and devein shrimp, set aside on paper towels.
- Pour olive oil in a large preheated non-stick skillet on medium-high heat.
- Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
- Cook until onions and bell pepper just begin to brown.
- Add shrimp.
- Stir and cook only until they are pinkish and opaque.
- Remove from heat and stir in saffron and cayenne pepper to taste.
- Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
- Taste and add more salt if needed.
- Garnish with cilantro and green onions.
- Serve over steamed long grain or jasmine rice.
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