Ensalada de Nopales y Camarones (Salad of Cactus and Shrimp)
From La Comida Del Barrio, Latin American Cooking in the U.S.,
by Aaron Sanchez (Clarkson Potter, 2003)
Adapted by StarChefs
Yield: 4 Servings
- 3 ripe tomatoes, chopped
- ½ medium red onion, diced<
- 1 jalapeno, diced
- ¼ cup chopped cilantro
- 1 garlic clove, minced
- 1 cup extra virgin olive oil, divided
- 4 medium size fresh nopales
- Salt and freshly ground pepper
- 8 medium shrimp (about ½ pound), peeled and deveined,
with tails on
- ¼ cup white vinegar
- Lettuce leaves or corn tortillas for serving
In a large bowl, mix the tomatoes, onion, jalapeno, and cilantro.
Preheat a ridged grill pan over a medium-high flame. In a medium
bowl, combine the garlic and ½ cup of the extra virgin olive
oil. Dip the nopales in the garlic oil to coat; season both sides
with salt and pepper to taste, reserving garlic oil. Place the cactus
on the hot grill and cook until limp, about 4 minutes on each side.
When cool, cut the pads into ¼-inch thick strips. Add to
the tomato mixture.
Dip the shrimp in the reserved garlic oil to coat and season. Grill
for 3 minutes on each side, until firm and pink and add to the tomato-nopales
mixture. Pour the vinegar and remaining ½ cup of extra virgin
olive oil; toss to coat. Season with salt and pepper to taste. Serve
in a lettuce leaf or corn tortilla.
A crisp New Zealand Sauvignon Blanc such as the Fairhall Downs Sauvignon