Ensalada De Nopales Y Camarones Cactus And Shrimp Salad Recipes

AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) image

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

Provided by La AfroCubana

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 ¼ pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
½ bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g

ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD

Ensalada De Nopales Y Camarones - Cactus and Shrimp Salad image

Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc.

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tomatoes
1/2 medium red onion, diced
1 jalapeno, diced
1/4 cup cilantro, chopped
1 garlic clove, minced
1/2 cup extra virgin olive oil, divided
4 nopales (cactus paddles- about 1 to 1 1/2 cups when made into strips)
salt & freshly ground black pepper, to taste
1/2 lb medium shrimp, peeled and deveined
1/4 cup cider vinegar
splash tequila, I use Herradura reposado (optional)
lettuce leaves or corn tortilla, for serving

Steps:

Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.

Nutrition Facts : Calories 326.9, Fat 28.2, SaturatedFat 4, Cholesterol 86.4, Sodium 91.1, Carbohydrate 6.2, Fiber 1.4, Sugar 3.2, Protein 12.6

ENSALADA DE NOPALITOS (CACTUS SALAD) WITH VEGAN OPTION

Ensalada De Nopalitos (Cactus Salad) With Vegan Option image

This is a delicious recipe using nopales, which are the paddles of the prickly pear cactus. You can use fresh, cooked nopales if you wish, but we just used jarred cactus. We made this for a dinner party and it was a hit! Cooking time is time spent allowing the cactus to absorb the flavors of the other ingredients. There is no actual cooking involved, unless you decide to cook your own fresh cactus. To save time, chop the veggies while you're waiting for the nopales to marinate.

Provided by Annisette

Categories Vegetable

Time 45m

Yield 6-10 serving(s)

Number Of Ingredients 12

Ingredients

32 ounces nopalitos (get the kind that are sliced)
6 tablespoons white onions, chopped
1 cup fresh cilantro, chopped
1 teaspoon dried Mexican oregano
4 tablespoons fresh lime juice
4 tomatoes, cut into wedges
2/3 cup fresh cilantro, chopped
2/3 cup queso fresco (vegan cheese can be used for a vegan option) or 2/3 cup Anejo cheese, crumbled or shredded (vegan cheese can be used for a vegan option)
2/3 cup purple onion, sliced into thin rings
6 canned chilies, jalapenos en escabeche cut into chunks
2 avocados, sliced
1 large head romaine lettuce, torn into bite-sized pieces

Steps:

Drain the nopalitos and place in a bowl. Cut them into smaller strips, if you prefer.
Add the white onion, cilantro, Mexican oregano, and lime juice to the nopalitos. Stir well. Set aside for 30 minutes to allow the flavors to mingle.
While waiting, prepare the toppings.
When the nopales mixture has sat for 30 minutes, spread the mixture in a 1.5 or 2 inch deep platter.
Top with chopped tomatoes, cilantro, shredded cheese, onion, jalapeños, and avocado.
Place the lettuce along the edges of the platter.
Serve at room temperature.

Nutrition Facts : Calories 180.2, Fat 10.5, SaturatedFat 1.5, Sodium 52.3, Carbohydrate 21.4, Fiber 11.7, Sugar 7, Protein 5.8

SHRIMP AND NOPAL CACTUS SALAD

Shrimp and Nopal Cactus Salad image

Provided by Terry Conlan

Categories Salad Garlic Onion Tomato Appetizer Feta Shrimp Radish Summer Chill Healthy Cilantro Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 16 (1-cup) servings

Number Of Ingredients 14

Ingredients

1 pound cactus paddles or fresh green beans
1 cup thinly sliced onion
2 cloves minced garlic
2 medium tomatoes, diced small
3 radishes, julienned
1/4 cup chopped cilantro
3 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 tablespoon lime juice
2 teaspoons leaf oregano
1 teaspoon salt
Freshly ground black pepper to taste
1/4 cup crumbled queso fresco or feta cheese
2 pounds small cooked, peeled and deveined shrimp

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.

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