Shrimp Cakes with Nopales and Red Chile

Enrique Guzman
Enrique Guzman
This recipe is prepared in my city during Holy Week and Easter; in some states of the Mexican Republic, there are variations of this dish. Personally, I really enjoy it any day of the year.
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Ingredients
4
Servings
  • 1/2 cups shrimp, ground into powder
  • 3 pieces egg 3 pieces egg
  • 6 pieces guajillo chile, boiled 6 pieces guajillo chile, boiled
  • 2 pieces chipotle chile, boiled
  • 1 piece (if it appears in the ingredient) tomato 1 piece (if it appears in the ingredient) tomato
  • 4 pieces tomatillo
  • 6 pieces nopal, in squares and previously cooked
  • 1 clove garlic 1 clove garlic
  • 1/4 cups onion 1/4 cups onion
  • vegetable oil vegetable oil
  • salt salt
  • pepper pepper
Preparation
30 mins
15 mins
Medium
  • In a bowl, separate the egg whites from the yolks. Whip the egg whites until they form stiff peaks, gradually incorporating the yolks, and gently fold in the shrimp powder.
  • In a hot skillet over medium heat, add the oil and use a spoon to add a small portion of the shrimp mixture, shaping it into a small patty. Brown on both sides and place them on absorbent paper to remove excess grease. Set aside.
  • In a pot over medium heat, cook the tomatoes, tomatillos, onion, and garlic. Drain and blend with the chiles.
  • In a pot over medium heat, add a tablespoon of oil and incorporate the sauce, seasoning with salt and pepper; let it boil for 5 minutes. Add the nopales and the shrimp patties, bring to a gentle boil, and adjust the seasoning. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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