Ensalada De Nopales Y Camarones Cactus And Shrimp Salad Recipes

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ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD



Ensalada De Nopales Y Camarones - Cactus and Shrimp Salad image

Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc.

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 tomatoes
1/2 medium red onion, diced
1 jalapeno, diced
1/4 cup cilantro, chopped
1 garlic clove, minced
1/2 cup extra virgin olive oil, divided
4 nopales (cactus paddles- about 1 to 1 1/2 cups when made into strips)
salt & freshly ground black pepper, to taste
1/2 lb medium shrimp, peeled and deveined
1/4 cup cider vinegar
splash tequila, I use Herradura reposado (optional)
lettuce leaves or corn tortilla, for serving

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.

Nutrition Facts : Calories 326.9, Fat 28.2, SaturatedFat 4, Cholesterol 86.4, Sodium 91.1, Carbohydrate 6.2, Fiber 1.4, Sugar 3.2, Protein 12.6

ENSALADA DE NOPALES



Ensalada De Nopales image

Make and share this Ensalada De Nopales recipe from Food.com.

Provided by Salvador Vilchis

Categories     Vegetable

Time 45m

Yield 750 g, 6 serving(s)

Number Of Ingredients 10

500 g nopales
50 g onions, diced
50 g cilantro
3 serrano chilies, diced (to taste)
350 g tomatoes, diced
3 tablespoons olive oil
100 g panela cheese, shredded
5 g salt
2 g pepper
3 g baking soda

Steps:

  • wash, remove spines and dice the nopales.
  • cook in pressure cooker with watter, salt and baking soda plus a stem of cilantro.
  • once the cooker has acheived pressure, cook for an additional 5 minutes and wait to cool down.
  • meanwhile, dice all remaining veggies.
  • remove the nopales from the cooking water.

Nutrition Facts : Calories 90.8, Fat 7, SaturatedFat 1, Sodium 484.9, Carbohydrate 6.6, Fiber 3.1, Sugar 3, Protein 2

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS



Cactus Paddle Salad/Relish or Ensalada de Nopalitos image

Make and share this Cactus Paddle Salad/Relish or Ensalada de Nopalitos recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (15 ounce) jar cactus pieces, drained and well rinsed
1 ripe tomatoes, cored and diced
1/4-1/2 cup diced red onion
6 -8 sprigs cilantro, chopped
3 teaspoons vegetable oil
1 teaspoon cider vinegar
1/2 teaspoon dried oregano (Mexican if you can find it)
1/8 teaspoon salt
black pepper
1 pickled jalapeno, diced

Steps:

  • If the cactus is in big chunks dice to 1/2-1/4 inch pieces.
  • Toss together with the tomato, onion and cilantro.
  • Whisk together the dressing ingredients and toss with the salad.
  • Serve.

Nutrition Facts : Calories 41.7, Fat 3.5, SaturatedFat 0.5, Sodium 76.3, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.5

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