Zutaten für Ensalada De Nopales Y Camarones Cactus And Shrimp Salad
- 1 cup diced ripe tomatoes
- Red Onion
- 1 jalapeño pepper, finely minced (remove seeds for less heat)
- 1/4 cup chopped cilantro
- Garlic Clove
- 1/4 cup extra virgin olive oil
- 1 pound cleaned nopales (cactus paddles), or substitute with 1 pound green beans or chayote
- Salt & Freshly Ground Black Pepper
- Medium Shrimp
- Cider Vinegar
- 1 tablespoon tequila
- Lettuce Leaves
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Zubereitung von Ensalada De Nopales Y Camarones Cactus And Shrimp Salad
- Dice 1 cup of ripe tomatoes.
- Finely chop 1/2 cup of red onion and 1/4 cup of cilantro.
- Finely mince 1 jalapeño pepper (remove seeds for less heat). Combine tomatoes, onion, cilantro, and jalapeño in a large bowl. Set aside.
- In a small bowl, whisk together 2 cloves minced garlic and 1/4 cup extra virgin olive oil.
- Brush 1 pound of cleaned nopales (cactus paddles) with half of the garlic oil. Season both sides with salt and pepper.
- Grill nopales over medium-high heat for 4 minutes per side, or until tender. Remove from grill, let cool slightly, then slice into 1/2-inch thick strips.
- Add the grilled nopales to the tomato mixture.
- Brush 1 pound of shrimp with the remaining garlic oil. Season with salt and pepper.
- Grill shrimp for 3 minutes per side, until pink and firm. Add to the salad.
- Add 2 tablespoons of red wine vinegar, 1 tablespoon of tequila, and 2 tablespoons of remaining olive oil to the salad. Toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately in crisp lettuce cups or warm corn tortillas.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
19g
Carbs
2g
