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Recipes
Ensalada de Nopales y Camarones (Salad of Cactus and Shrimp)
Ensalada de Nopales y Camarones (Salad of Cactus and Shrimp)
Ensalada de Nopales y Camarones (Salad of Cactus and Shrimp)
photo credit: Ev Thomas
Recipe features cactus paddles, tomatoes, cilantro, jalapeno peppers, onions and shrimp.
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Mexican Salads & Vegetables Recipes
Nopales
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Ingredients
3
ripe
tomatoes, chopped
1/2
medium
red onion, diced
1
jalapeno
diced
1/4
cup
chopped cilantro
1
garlic
clove, minced
1
cup
extra virgin olive oil, divided
4
medium
size fresh nopales
Salt and freshly ground pepper
8
medium
shrimp (about 1/2 pound), peeled and deveined, with tails on
1/4
cup
white vinegar
Instructions
In a large bowl, mix the tomatoes, onion, jalapeno, and cilantro. Set aside.
Preheat a ridged grill pan over a medium-high flame. In a medium bowl, combine the garlic and ½ cup of the extra virgin olive oil. Dip the nopales in the garlic oil to coat; season both sides with salt and pepper to taste, reserving garlic oil. Place the cactus on the hot grill and cook until limp, about 4 minutes on each side. When cool, cut the pads into ¼-inch thick strips. Add to the tomato mixture.
Dip the shrimp in the reserved garlic oil to coat and season. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture. Pour the vinegar and remaining ½ cup of extra virgin olive oil; toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.
Additional Notes
Lettuce leaves or corn tortillas for serving
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