Mixiote of Shrimp and Nopales

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Shrimp marinated in Adobo Recado and grilled in mixiote leaves
Recipe By: Chef Reed Hearon
  • PrepN/A |
  • TotalN/A |
  • Serves 4.


    • 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


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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