Ancho crusted Shrimp
with Cactus Cocktail sauce
2 ancho chiles
toasted, seeded , stemmed and chopped fine
1 cup bread crumbs
Panko, Japanese Bread Crumbs)
1 1/2 Tablespoons granulated garlic
1 teaspoon dry oregano
1 Tablespoon chile powder
1/2 teaspoon cumin
1 Tablespoon paprika
1 Tablespoon kosher salt
2 pinches white pepper
12 medium shrimp, peeled and deveined, tail on
cactus cocktail sauce (recipe below)
cilantro cprigs, for garnish
fried red and yellow corn tortilla strips, for garnish
Combine first 9 ingredients in a bowl.
Take moist shrimp and put into bowl with the seasoned breadcrumbs and toss thoroughly. Heat a sauté pan at medium heat.
Add 1 tbsp. of vegetable oil and fry shrimp. Do not toss in the pan.
With tongs, turn shrimp and fry until done. Put cocktail sauce in a gin glass. Put shrimp, tails sticking out, around rim of glass.
Garnish with fresh cilantro sprigs
and fried strips of red and yellow corn tortillas.
Cactus Cocktail sauce
2 cactus pads, cleaned (No spines, please!!)
5 teaspoons prepared
2 teaspoons Worcestershire sauce
1 Tablespoon lime juice
1/3 sp. Minced garlic
5 teaspoons rice
1 small shallot
1/3 teaspoon fresh jalapeno, seeded
salt to taste
Combine all ingredients in a blender