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Recipes
Mixiote of Shrimp and Nopales
Mixiote of Shrimp and Nopales
Mixiote of Shrimp and Nopales
photo credit: Ev Thomas
Shrimp marinated in Adobo Recado and grilled in mixiote leaves
Recipe By:
Chef Reed Hearon
Prep
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Total
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Serves
4.
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Mexican Fish and Seafood
Nopales
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Ingredients
3
cups
cut up nopales (1/2 by 1 1/2 inch pieces)
1/2
cup-up
white onion (1/2 by 1 1/2 inch pieces)
1
cup
Adobo Recado
1
pound
shrimp, peeled, deveined, and cut in half lengthwise
4
sheets
of mixiote, banana leaf, or parchment paper 10" by 15"
4
fresh
epazote leaves
2
ripe
avocados, peeled, pitted, and sliced about 3/8" thick
Instructions
Light the grill and let burn down to a medium fire. In the meantime, bring a pot of salted water to a boil, add the nopales, and onion, and cook until just tender, about 3 minutes. Drain, rinse, put in a bowl and let cool. Add the recado and shrimp and toss well. Spread mixiote (or banana leaf or parchment) on a countertop and divide the shrimp mixture among them. Top each with an epazote leaf and then fold up into a tight square package. Wrap each package in aluminum foil. Put the bundles on the grill, cover grill and cook until the shrimp are cooked through, about 20 minutes. remove packages form foil and serve of their wrappers with avocado slices.
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