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.

SERVINGS

6 people

COURSE

Main Course, Seafood

TOTAL TIME

40 minutes

CUISINE

Mexican

– Place guajillo peppers, arbol peppers and plum tomato in a medium saucepan and cover

Instructions

1

– with water. Place over medium heat and cook until they are fully cooked and soft. About 15 minutes.

Instructions

2

– 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.

Instructions

3

– Place the dried shrimp and saltine crackers into your blender pitcher and process until they form a fluffy powder. Set aside.

Instructions

4

– 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.  

Instructions

5