SHRIMP CAKES WITH CACTUS STRIPS IN GUAJILLO SAUCE

Shrimp Cakes with Cactus Strips in Guajillo Sauce image

Be sure to put guajillo chiles, ground dried shrimp and cactus strips on your grocery list to make this saucy and flavorful dish.

Provided by My Food and Family

Categories Dairy

Time 1h30m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

5 guajillo chiles, stemmed, seeded
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 small onion
1/2 cup ground dried shrimp
10 round buttery crackers, finely crushed (about 1/3 cup)
4 eggs, separated
1 jar (15 oz.) tender cactus strips, drained, rinsed
1 cup oil

Steps:

Cover chiles with hot water; let stand 15 min. Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender. Add dressing, onion and 1 Tbsp. ground shrimp; blend 3 min. or until smooth. Pour into large saucepan; bring to boil. Stir in cactus strips; cover. Simmer on medium-low heat 15 min.
Heat oil to 375ºF in medium skillet. Mix remaining ground shrimp and cracker crumbs in large bowl; set aside. Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined. Gently stir half the egg mixture into shrimp mixture. Repeat with remaining egg mixture.
Cook 4 shrimp cakes at a time in hot oil 45 sec. on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake. Drain on paper towels. Add to sauce in saucepan; cook 10 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g