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    You are in: Home / Recipes / Cactus Shrimp With Cactus-lime-butter Sauce Recipe
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    Cactus Shrimp With Cactus-lime-butter Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Molly53's Note:

    A recipe by Jay's Mestena as presented in Texas Monthly in response to a recipe request.

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    Ingredients:

    Serves: 2

    Yield:

    appetiz ...

    Units: US | Metric

    • 5-6 prickly pears, dethorned if necessary,peeled,yielding 1 1/4 cup of puree (tunas, the fruit of the cactus)
    • 226.79 g box tempura mix (some will be left over)
    • 14.79 ml achiote paste
    • 226.79 g large shrimp or 226.79 g medium shrimp, peeled and deveined
    • 59.14 ml cornstarch
    • peanut oil, for frying

    Cactus-Lime-Butter Sauce

    Directions:

    1. 1
      Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
    2. 2
      Set aside 1 cup puréed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
    3. 3
      Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
    4. 4
      Place mixture in a medium-size bowl, add 1 cup puréed tunas, and mix well.
    5. 5
      Chill.
    6. 6
      Dust shrimp with cornstarch.
    7. 7
      Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375°) until golden brown, frying only 3-4 at a time.
    8. 8
      Drain well.
    9. 9
      For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
    10. 10
      Cook over medium heat until wine is almost gone.
    11. 11
      While the wine is reducing, zest the lime; set zest aside.
    12. 12
      Juice the lime; set juice aside.
    13. 13
      When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
    14. 14
      Lower heat, and simmer for 3-5 minutes.
    15. 15
      Remove from heat for about 5 minutes.
    16. 16
      While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
    17. 17
      Strain through a fine sieve.
    18. 18
      Keep sauce warm—if it becomes too cold or too hot, the sauce will separate, and you’ll have to begin the process again.
    19. 19
      Fold in the remaining 1/4 cup cactus fruit purée.
    20. 20
      Yield: Enough sauce for Cactus Shrimp.

    Ratings & Reviews:

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    Nutritional Facts for Cactus Shrimp With Cactus-lime-butter Sauce

    Serving Size: 1 (554 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 839.9
     
    Calories from Fat 543
    64%
    Total Fat 60.4 g
    92%
    Saturated Fat 36.5 g
    182%
    Cholesterol 335.5 mg
    111%
    Sodium 206.9 mg
    8%
    Total Carbohydrate 47.4 g
    15%
    Dietary Fiber 10.5 g
    42%
    Sugars 0.9 g
    3%
    Protein 26.7 g
    53%

    The following items or measurements are not included:

    tempura mix

    achiote paste

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