Best Shrimp Cakes With Cactus Strips In Guajillo Sauce Recipes

GUAJILLO SHRIMP

Guajillo Shrimp image

This is my version of my favorite entree from "Bertha Miranda" Mexican restaurant in Reno, NV. Having not come across this dish on any other Mexican restaurant menu and missing it terribly since moving away, I've experimented until I believe I have finally figured out the secret. This dish is quick and easy to make and has a sightly sweet and spicy flavor. The best thing about it is you control how hot (spicy) to make it.

Provided by D7591

Categories Mexican

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup good quality extra virgin olive oil
1 clove garlic, peeled and minced
1 large shallot, peeled and diced
1/4 cup sweet onion, diced
1/4 cup yellow bell pepper, minced
1 bay leaf
1 cup frozen peas
1 1/2 large dried guajillo chiles, julienned (soak in warm water 10 minutes first)
1 dash ground allspice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 lbs large shrimp, tail-on
ground cayenne pepper
1 pinch saffron
3/4 cup fresh cilantro leaves
3 green onions, thinly sliced

Steps:

Defrost (if needed), peel and devein shrimp, set aside on paper towels.
Pour olive oil in a large preheated non-stick skillet on medium-high heat.
Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
Cook until onions and bell pepper just begin to brown.
Add shrimp.
Stir and cook only until they are pinkish and opaque.
Remove from heat and stir in saffron and cayenne pepper to taste.
Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
Taste and add more salt if needed.
Garnish with cilantro and green onions.
Serve over steamed long grain or jasmine rice.

CHEF JOHN'S SPICY SHRIMP CAKES

Chef John's Spicy Shrimp Cakes image

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Provided by Chef John

Categories Appetizers and Snacks Seafood Shrimp

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
¾ teaspoon kosher salt, or as desired
½ teaspoon fish sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying

Steps:

Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g

SHRIMP CAKES WITH SPICY AIOLI SAUCE

Shrimp Cakes with Spicy Aioli Sauce image

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington

Provided by Taste of Home

Categories Appetizers

Time 1h30m

Yield about 2 dozen.

Number Of Ingredients 17

Ingredients

2/3 cup reduced-fat mayonnaise
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup reduced-fat mayonnaise
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional

Steps:

To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.