Shrimp Stuffed Nopales Recipes
BAKED STUFFED SHRIMP WITH RITZ CRACKERS®
My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.
Provided by Julie Cahoon
Categories Seafood Shellfish Scallops
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
- Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
- Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
- Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
- Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g
CHEESE STUFFED BREADED FRIED NOPALES (CACTUS PADDLES)
Make and share this Cheese Stuffed Breaded Fried Nopales (Cactus Paddles) recipe from Food.com.
Provided by Mexi-Rosie
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and place this mixture betwen two nopal slices. You can also use just one slice, spreading filling on one side, rolling it and securing ends with a toothpick.
- Pass through beaten egg and then through bread crumbs.
- Fry in hot oil and serve.
Nutrition Facts : Calories 232.4, Fat 10.4, SaturatedFat 5.4, Cholesterol 85.6, Sodium 568.4, Carbohydrate 20.2, Fiber 1.2, Sugar 2.5, Protein 13.6
SHRIMP-STUFFED NOPALES
Nopales are cactus paddles. They may be hard to come by if you don't live in a border state or have access to a Mexican market. If you're lucky, you'll find prickly pear cactus paddles, which are packed with soluble fiber, vitamins, and minerals and reduce the glycemic effect of a meal. The stuffing is the star of this recipe, so if nopales are nowhere in sight, you can use corn tortillas for equally delicious (although not as pretty) results. At my house, we grill plain nopales until they are tender and a little charred and serve them with some lime wedges.
Yield serves 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium-size heavy saucepan over medium-high heat. Add the bell pepper, onion, and tomato and sauté for 8 minutes, or until the pepper is nearly tender. Add the shrimp and sauté for 2 minutes, or until just cooked through. Season the stuffing to taste with salt and pepper, and set it aside.
- Heat a grill pan over medium-high heat. Using a small sharp knife, carefully cut a slit along one long side of each nopal without cutting all the way through, to make something resembling a pita pocket. Grill the nopales for 4 minutes per side, or until they are tender and grill marks appear.
- Stuff the nopales with the shrimp mixture, dividing it equally, and serve with lime wedges and hot sauce.
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