Dried shrimp patties cooked in a sauce with cactus (nopales) is one of those dishes that are mostly seasonal; they appear around Lent and Christmas time. The process needed to prepare them may seem long, but almost anyone can make this dish. The dried shrimp flavor is addictive, and the texture of the crispy and sponge-like patties makes you 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 one place to another: some will cook them with Mole Poblano sauce, others will use a Pasilla pepper sauce, and my favorite version is with Pipian sauce. Today, however, we are making these patties with one of the most popular sauces, Guajillo sauce.
Even though these dried shrimp patties are popular this time of the year, you can make them year around. I know that many people cook them in order to follow traditions that have been carried on from generation to generation, and will only prepare them for their Friday meal during the days of Lent, or in the course of the Holy Week when many Catholic Mexicans will abstain from eating red meat.
How to make Dried Shrimp Patties in a Red Sauce with Cactus
DIRECTIONS:
- Place guajillo peppers, arbol peppers and plum tomato in a medium saucepan and cover with water. Place over medium heat and cook until they are fully cooked and soft. About 15 minutes. (Please check the ingredients list below)
- While the peppers and tomatoes are cooking, lightly toast the dried shrimp on a griddle over medium heat, turning once. This step will take about 2-3 minutes. Let them cool for a couple of minutes and then remove the shrimps’ heads and legs.
- Place the dried shrimp and saltine crackers into your blender pitcher and process until they form a fluffy powder. (See picture) Set aside.
- In a large bowl, beat the egg whites into a foamy mixture, using an electric mixer until they form stiff peaks. Then, stir in the egg yolks one by one, beating until you have 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, heat ¼ cup of vegetable oil in a large frying pan over medium heat. To form 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. But, if you 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. Use a spoon or spatula to spoon some of the oil on the patties’ sides, in order 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 tomato, garlic, oregano and cumin into your blender, and process until you have a very smooth sauce. Heat 1 tablespoon of oil in a large skillet, and pour 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 enjoy.
Serve with rice and warm corn tortillas.
Provecho,
Mely,
Other recipes with Nopales: Cactus Salad, Grilled Nopales with melted cheese, and Nopales with ground beef in piquin sauce.
Dried shrimp patties
Dried shrimp patties cooked in a sauce with cactus (nopales) is one of those dishes that are mostly seasonal; they appear around Lent and Christmas time. The process needed to prepare them may seem long, but almost anyone can make this dish. The dried shrimp flavor is addictive.
Ingredients
- 5 Guajillo Peppers cleaned and deveined.
- 2 Arbol peppers* stems removed
- 1 plum tomato
- 2 oz. Dried shrimp
- 6 saltine crackers
- 3 Eggs separated into whites and yokes
- ¼ cup of oil plus 1 tablespoon to cook the salsa
- 2 garlic cloves
- 1 teaspoon Mexican Oregano
- ½ teaspoon cumin
- 2 ½ cups chopped nopales cooked and rinsed.
- 1 small branch of cilantro
- Salt and pepper to season
Instructions
- Place guajillo peppers, arbol peppers and plum tomato in a medium saucepan and cover
- with water. Place over medium heat and cook until they are fully cooked and soft. About 15 minutes.
- While the peppers and tomatoes are cooking, lightly toast the dried shrimp on a griddle over medium heat, turning once. This step will take about 2-3 minutes. Let them cool for a couple of minutes and then remove the shrimps’ heads and legs.
- Place the dried shrimp and saltine crackers into your blender pitcher and process until they form a fluffy powder. Set aside.
- In a large bowl, beat the egg whites into a foamy mixture, using an electric mixer until they form stiff peaks. Then, stir in the egg yolks one by one, beating until you have a fluffy batter. Now, gently stir in the mix of dried shrimp powder and saltines. Season with a little pinch of salt (remember 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 form 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. But, if you 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. Use a spoon or spatula to spoon some of the oil on the patties’ sides, in order 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 tomato, garlic, oregano and cumin into your blender, and process until you have a very smooth sauce. Heat 1 tablespoon of oil in a large skillet, and pour 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 enjoy.
Serve with rice and warm corn tortillas.
Notes
- You can omit the use of the arbol peppers. That is a personal choice of mine. I like to add them to give a little bit of spiciness to the dish; you can add more to your own liking.
- Please, do not use the powdered form, sold as “Dried Shrimp Powder”. It is very salty and lacks flavor.
Nutrition
Serving: 4pattiesCalories: 227kcalCarbohydrates: 6gProtein: 11gFat: 6gSaturated Fat: 1gCholesterol: 189mgSodium: 405mgPotassium: 201mgFiber: 2gSugar: 2gVitamin A: 1185IUVitamin C: 5.9mgCalcium: 116mgIron: 1.8mg
Tried this recipe?Let us know how it was!
Peter
My ex-mother in law who was from Guanajuato Mexico made dried shrimp cakes that were delicious. This recipe sounds like it is close to what she made, so I will try it sometime soon.
Maria E. Mora
Hello Ms. Mely-Are the guajillo and arbol peppers fresh or the dried kind that come in packages? I want to make this recipe so bad! My mom also used to make it during lent but she died young and I didn't learn how to make it.
Mely Martínez
Hello Maria,
The dried kind that are sold in bags in some latin stores.
Jen Garcia
My grandma used to make these every Lent, in Central Texas. I never learned how to make them. Thank you for sharing this. I will try them!
MARIA
THANK YOU SO MUCH, IT WILL BE MY RECEPIE FOR THIS LENT CAMING:)
Sharon Mendoza
My mom made this all my life growing up and recently I had her make it for my husband and now I'm forced to learn to make it.... lol thank you for sharing this
Donna
I tried your Recipe, WOW it is so great. My mother use to make this a lot when I was young and she finally started making me make it for her. I would have to say this is one of my most favorite dishes my Mother made for us. I could eat this everyday. I now use the shrimp like you do , but I also put fresh shrimp in it as well, It;s really good.
Thank you again for the great recipe.
Donna
mmartinez
Hello Donna,
Dried Shrimp Patties is a complex and rich dish. Full of flavor! So glad to know you like it.
Barbara Ensign
M Martines, yo soi de Guanajuato hi mi tia asia un caldo de albondigones, esos heran mucho maas grandes que su reseta, el cado era con yerbabuena arros , aho hi carne molida con carne de puerco1/2x1/2, el caldo tenia vegetables y una base de caldo de gallina hi jitomate, cuando ella ponia el arros agregado a la mescla le ponia sebolla y ajo ,arros medio casido hi llerbabuena.. tiene usted una reseta similar? si es posible me la puede mandar. Muchisimas gracias.
mmartinez
Hello Barbara,
Here is another recipe in the blog similar to the one you mention. Check it HERE
Juanita
My mom used to make this dish! And I’m so sad I never learned from her. I cannot wait to try this. Do you also have videos? I would love to se this done as well.
Carlos R Barajas
I made this delicious recipe, Yesterday Sunday March 08 2018 and it was delicious.
Thank You for all the authentic and well expained recipes.
Margarita
How much water goes into pot with the Chile, tomato etc. You say cover..but by how much water is needed to do so depends on size & shape of pot.
How much salsa should I get from recipe?
Gracias
mmartinez
Hello Margarita,
It will depend on the size of the pot.But a medium-size saucepan will require about 4 cups. Add 1-1/2 cup of water to the blender when making the sauce. The amount of salsa should be about 2 cups or more depending on the size of your peppers. Happy cooking & Provecho!
Esther
Thank you for sharing this recipe. This was one of our traditional Lenten meals, but sadly, I didn't learn how to make this before my mom died.
I'm excited to make & share this with my brother! I know he'll be surprised & thrilled!
smares2
Can you use fresh shrimp?
mmartinez
Hello Smares2,
If you can't find the dried shrimp, you can use the fresh shrimp. I bet it will taste delicious! Sometimes, we need to improvise in the kitchen when we don't find all the ingredients in our area.
Happy cooking!
Unknown
Do you peel the shrimp entirely? Or just remove head, legs, and tail?
mmartinez
Hello,
I just remove the head, legs, and tail.
Alicia Willis
That is a recipe I will have to try. Thank you