Shrimp And Nopal Cactus Salad Food

SHRIMP-STUFFED NOPALES

Steps:

• Heat the olive oil in a medium-size heavy saucepan over medium-high heat. Add the bell pepper, onion, and tomato and sauté for 8 minutes, or until the pepper is nearly tender. Add the shrimp and sauté for 2 minutes, or until just cooked through. Season the stuffing to taste with salt and pepper, and set it aside.
• Heat a grill pan over medium-high heat. Using a small sharp knife, carefully cut a slit along one long side of each nopal without cutting all the way through, to make something resembling a pita pocket. Grill the nopales for 4 minutes per side, or until they are tender and grill marks appear.
• Stuff the nopales with the shrimp mixture, dividing it equally, and serve with lime wedges and hot sauce.

ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD

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.

CACTUS PADDLE SALAD/RELISH OR ENSALADA DE NOPALITOS

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.

SHRIMP AND CACTUS SALAD

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.

CACTUS PADDLE SALAD (NOPALES SALAD)

Steps:

• Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
• Add the cactus and boil, uncovered, until tender, about 20 minutes.
• Drain the cactus and transfer it to a large bowl.
• Add tomato, onion and cilantro; set aside.
• Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
• Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.

SHRIMP AND NOPAL CACTUS SALAD

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.