How To Cook With Dried Ground Shrimp Powder

Dried shrimp patties cooked in a sauce with cactus (nopales) is one of those dishes that are mostly seasonal; they appear effectually Lent and Christmas time. The process needed to set them may seem long, but most anyone can make this dish. Thestale shrimp flavor is addictive, and the texture of the crispy and sponge-like patties makes y'all want to keep eating them, even without the sauce.

Dried Shrimp Patties in a Red Sauce with Cactus

As with many other recipes in Mexico, it changes from ane place to another: some will melt them withMole Poblano sauce, others volition use aPasilla pepper sauce, and my favorite version is with Pipian sauce. Today, however, nosotros are making these patties with one of the well-nigh pop sauces,Guajillosauce.

Even though these dried shrimp patties are popular this time of the yr, you can make them yr around. I know that many people cook them in guild to follow traditions that have been carried on from generation to generation, and will only fix them for their Fri meal during the days of Lent, or in the course of the Holy Calendar week when many Catholic Mexicans volition abjure from eating red meat.

How to brand Dried Shrimp Patties in a Blood-red Sauce with Cactus

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DIRECTIONS:

Dried Shrimp Patties | step by step instructions

Place guajillo peppers, arbol peppers and plum lycopersicon esculentum in a medium saucepan and comprehend with water. Place over medium oestrus and melt until they are fully cooked and soft. Almost xv minutes.(Please cheque the ingredients listing below)
While the peppers and tomatoes are cooking, lightly toast the stale shrimp on a griddle over medium heat, turning in one case. This step will accept about two-3 minutes. Let them absurd for a couple of minutes and so remove the shrimps' heads and legs.
Place the dried shrimp and saltine crackers into your blender bullpen and process until they form a fluffy powder. (See film) Prepare aside.

Dried Shrimp Patties | step by step, quick and easy

In a large bowl, shell the egg whites into a foamy mixture, using an electric mixer until they form stiff peaks. And then, stir in the egg yolks ane by one, beating until you take a fluffy batter. Now, gently stir in the mix of dried shrimp powder and saltines. Season with a little pinch of salt and pepper.
To cook the patties, oestrus ¼ loving cup of vegetable oil in a large frying pan over medium heat. To class the patties, I use a tablespoon and scoop each spoonful of batter into the hot oil. Once the batter is cooking, I shape them using a wooden spatula. Simply, if you don't care about the shape, and just spoon the batter in, they will have an oval shape, similar my patties. Cook for most 2 minutes per side until they have a golden colour. Employ a spoon or spatula to spoon some of the oil on the patties' sides, in order to accept an fifty-fifty cooking. Once the patties are cooked, identify on a cooling rack with a paper napkin underneath.

To make the salsa: Place guajillo and arbol peppers, along with the tomato, garlic, oregano and cumin into your blender, and process until yous have a very smoothen sauce. Heat one tablespoon of oil in a large skillet, and cascade the sauce in using a sieve. Melt for v minutes.
Add together the cooked nopales, and stir. Finally, add the dried shrimp patties and the cilantro branch, taste to adapt seasonings, and enjoy.

Dried Shrimp Patties | Authentic Mexican Recipes

Serve with rice and warm corn tortillas.

Provecho,

Mely,

Other recipes with Nopales:Cactus Salad, Grilled Nopales with melted cheese, and Nopales with basis beef in piquin sauce.

Dried Shrimp Patties - tortitas de camarón

Stale shrimp patties

Stale shrimp patties cooked in a sauce with cactus (nopales) is one of those dishes that are mostly seasonal; they announced around Lent and Christmas time. The process needed to set them may seem long, but virtually anyone can make this dish. The stale shrimp flavour is addictive.

Prep Time 20 mins

Melt Fourth dimension 20 mins

Total Time xl mins

Course Main Course, Seafood

Cuisine Mexican

Servings half-dozen

Calories 227 kcal

▢ five Guajillo Peppers cleaned and deveined.
▢ 2 Arbol peppers* stems removed
▢ 1 plum tomato
▢ 2 oz. Stale shrimp
▢ half dozen saltine crackers
▢ iii Eggs separated into whites and yokes
▢ ¼ cup of oil plus i tablespoon to cook the salsa
▢ two garlic cloves
▢ 1 teaspoon Mexican Oregano
▢ ½ teaspoon cumin
▢ 2 ½ cups chopped nopales cooked and rinsed.
▢ one small-scale branch of cilantro
▢ Salt and pepper to flavor

Place guajillo peppers, arbol peppers and plum tomato plant in a medium saucepan and cover
with water. Place over medium heat and cook until they are fully cooked and soft. Nearly fifteen minutes.
While the peppers and tomatoes are cooking, lightly toast the dried shrimp on a griddle over medium heat, turning once. This step will accept about 2-three minutes. Let them cool for a couple of minutes then remove the shrimps' heads and legs.
Identify the dried shrimp and saltine crackers into your blender bullpen and process until they form a fluffy powder. Set bated.
In a large bowl, beat the egg whites into a foamy mixture, using an electric mixer until they form potent peaks. Then, stir in the egg yolks one past 1, beating until you lot have a fluffy concoction. At present, gently stir in the mix of dried shrimp powder and saltines. Season with a piddling pinch of salt (recall that the shrimp is already salty) and pepper.
To cook the patties, heat ¼ cup of vegetable oil in a large frying pan over medium heat. To course the patties, I employ a tablespoon and scoop each spoonful of batter into the hot oil. Once the batter is cooking, I shape them using a wooden spatula. Just, if y'all don't care about the shape, and just spoon the batter in, they will have an oval shape, like my patties. Cook for about 2 minutes per side until they have a golden color. Apply a spoon or spatula to spoon some of the oil on the patties' sides, in gild to have an even cooking. Once the patties are cooked, place on a cooling rack with a paper napkin underneath.
To make the salsa: Place guajillo and arbol peppers, along with the love apple, garlic, oregano and cumin into your blender, and process until you have a very smooth sauce. Heat one tablespoon of oil in a large skillet, and cascade the sauce in using a sieve. Cook for 5 minutes.
Add the cooked nopales, and stir. Finally, add the dried shrimp patties and the cilantro branch, taste to adjust seasonings, and savour.

Serve with rice and warm corn tortillas.

You can omit the use of the arbol peppers. That is a personal choice of mine. I similar to add together them to give a trivial flake of spiciness to the dish; y'all can add together more to your own liking.
Please, do not use the powdered form, sold equally "Dried Shrimp Pulverisation". It is very salty and lacks flavor.

Serving: four patties Calories: 227 kcal Carbohydrates: half-dozen g Protein: 11 g Fat: 6 g Saturated Fat: 1 g Cholesterol: 189 mg Sodium: 405 mg Potassium: 201 mg Fiber: ii g Carbohydrate: 2 g Vitamin A: 1185 IU Vitamin C: 5.ix mg Calcium: 116 mg Iron: 1.8 mg

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