Cactus Shrimp With Cactus Lime Butter Sauce Recipes

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME

Steps:

• Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
• Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
• Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
• Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
• Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
• Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
• With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
• Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

CACTUS SHRIMP WITH CACTUS-LIME-BUTTER SAUCE

Steps:

• Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
• Set aside 1 cup puréed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
• Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
• Place mixture in a medium-size bowl, add 1 cup puréed tunas, and mix well.
• Chill.
• Dust shrimp with cornstarch.
• Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375°) until golden brown, frying only 3-4 at a time.
• Drain well.
• For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
• Cook over medium heat until wine is almost gone.
• While the wine is reducing, zest the lime; set zest aside.
• Juice the lime; set juice aside.
• When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
• Lower heat, and simmer for 3-5 minutes.
• Remove from heat for about 5 minutes.
• While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
• Strain through a fine sieve.
• Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again.
• Fold in the remaining 1/4 cup cactus fruit purée.
• Yield: Enough sauce for Cactus Shrimp.

SHRIMP AND NOPAL CACTUS SALAD

Steps:

• Pare the spines from the cactus; trim the base and around the edge. Dice into 3/4 x 1/4-inch pieces. Blanch in boiling water for 5 to 7 minutes or until tender. Drain and rinse thoroughly. Combine with the remaining ingredients in a large bowl. Chill in the refrigerator for 3 hours or until cold. Serve cold with baked corn tortillas.