• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Easter Shrimp Cakes with Cactus

    This traditional Lent favorite gets remade with fresh shrimp and potato cakes.


    Ingredients
    2
    large Idaho or Russet potatoes, peeled and cut into large pieces
    2
    dried guajillo chilis
    1
    cup
    reserved guajillo chili water
    1
    small chipotle in adobo sauce
    2
    large tomatoes
    1
    onion, chopped
    4
    garlic cloves
    1/2
    cup
    cup cilantro, divided
    1
    cup
    cactus, chopped into 2-inch strips
    2
    eggs
    1
    pound
    medium shrimp, cleaned and diced into 1/2 inch chunks
    *
    salt and pepper to taste
    1 1/2
    cups
    oil for frying
    Directions
    In a small pot, boil the potatoes in water until fork-tender. Drain and cool.
    Toast the guajillo chilis in a dry frying pan until pliable.
    Boil in 4 cups of water until tender and scoop out one cup of the chili water.
    In a blender, mix the chilis, chili water, chipotle pepper, tomatoes, onions, garlic, and ¼ cup of cilantro until smooth.
    Pour the sauce in a frying pan and simmer for 15 minutes. Add the cactus at the end just to warm through, about 2 minutes.
    Mash the potatoes with a fork and mix in the eggs one at a time. Add the shrimp, ¼ cup of cilantro, salt and pepper, and stir to combine.
    Using a ¼ cup measure, pan fry the shrimp cakes in oil until golden brown, about 3 minutes per side or until golden brown. Gently flip the cakes as they are delicate.
    Drain the cakes on a paper towel and then plate with the sauce.

    The base number of servings for this recipe is 4
    OK

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