Shrimp Cakes with Cactus Strips in Guajillo Sauce

1. 1

   Cover chiles with hot water; let stand 15 min.

2. 2

   Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender.

3. 3

   Add dressing, onion and 1 Tbsp.

4. 4

   ground shrimp; blend 3 min.

5. 5

   or until smooth.

6. 6

   Pour into large saucepan; bring to boil.

7. 7

   Stir in cactus strips; cover.

8. 8

   Simmer on medium-low heat 15 min.

9. 9

   Heat oil to 375 degrees F in medium skillet.

10. 10

    Mix remaining ground shrimp and cracker crumbs in large bowl; set aside.

11. 11

    Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined.

12. 12

    Gently stir half the egg mixture into shrimp mixture.

13. 13

    Repeat with remaining egg mixture.

14. 14

    Cook 4 shrimp cakes at a time in hot oil 45 sec.

15. 15

    on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake.

16. 16

    Drain on paper towels.

17. 17

    Add to sauce in saucepan; cook 10 min.

18. 18

    or until heated through, stirring occasionally.

* Per serving · 4 servings · Values may vary.

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