Shrimp Cakes With Cactus Strips In Guajillo Sauce Recipes

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.

CACTUS SHRIMP WITH CACTUS-LIME-BUTTER SAUCE

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.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

Steps:

• Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
• Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

GUAJILLO SHRIMP

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.

SHRIMP CAKES WITH CACTUS STRIPS IN GUAJILLO SAUCE

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.