The concentrated flavor and fine texture of ground dried shrimp make it an excellent flavor enhancer and thickener in soups, stews and sauces. During Lent in Mexico, shrimp patties made from the ground shrimp are served with a red chili sauce with nopales (cactus paddles).
15m
PREP TIME
45m
COOK TIME
193
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 1 pound nopales (cactus paddles), spines removed, cleaned and chopped
- 1 cup chopped white onion , divided
- 1 teaspoon salt, divided
-
4
El Guapo® Whole Premium Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
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Substitutions available
- el guapo guajillo whole chili pods
-
1
El Guapo® Whole Premium Pasilla Ancho Chili Pods (Chile Pasilla Ancho Entero), stemmed and seeded
![substitution]( "substitution")
Substitutions available
- pasilla ancho chili pods
- 2 cups boiling water
- 2 plum tomatoes , cored and quartered
- 2 medium cloves garlic
- 1 teaspoon whole oregano
-
1
teaspoon
El Guapo® Whole Cumin (Comino Entero)
![substitution]( "substitution")
Substitutions available
- cumin seed
- 1 tablespoon oil
- 4 large eggs, separated
- 1/4 cup El Guapo® Ground Dried Shrimp (Camaron Seco Molido)
- Oil, for frying
INSTRUCTIONS
- 1 Place nopales, 1/2 cup of the chopped onion and 1/2 teaspoon of the salt in medium saucepan. Cover. Cook on medium heat about 20 minutes, stirring frequently. Remove from heat and set aside.
- 2 Meanwhile, wipe outside of chilis with damp paper towel to remove any dust. Place chilis in heat-safe bowl and add boiling water; cover. Soak 20 minutes or until softened. Transfer chilis and soaking liquid to blender container. Add remaining 1/2 cup chopped onion, 1/2 teaspoon salt, tomatoes, garlic, oregano and cumin seeds; cover. Blend on high speed until smooth.
- 3 Heat 1 tablespoon oil in large deep skillet on medium heat. Carefully add chili sauce and nopales mixture; bring to a simmer. Cook and stir 10 minutes until slightly thickened. Keep hot.
- 4 Meanwhile, place egg whites in a large bowl. Beat until medium peaks form. Add egg yolks, one at a time, beating after each addition until blended. Sprinkle dried shrimp over egg mixture; fold gently to mix.
- 5 Heat 1 to 2 inches of oil in large deep skillet on medium heat. Working in batches if needed, scoop shrimp mixture into 1/4-cup portions and carefully drop into oil. Press with the back of a spoon to flatten into patties. Fry until golden brown on both sides, about 2 minutes per side. Remove from oil and drain on paper towels.
- 6 Transfer Tortitas de Camarón (fried shrimp patties) to saucepan with hot chili sauce and nopales, turning gently to coat. Serve with fresh salad, beans and warmed tortilla and garnish with finely chopped fresh cilantro, if desired.
