Ancho Crusted Shrimp With Cactus Cocktail Sauce
From chefmeow 15 years ago
- - to make
- Serves 4
Great as a main dish or an appetizer. Enjoy
Ingredients
- 2 ancho chilies toasted seeded stemmed and chopped fine shopping list
- 1 cup panko bread crumbs shopping list
- 1-1/2 tablespoons granulated garlic shopping list
- 1 teaspoon dry oregano shopping list
- 1 tablespoon chili powder shopping list
- 1/2 teaspoon cumin shopping list
- 1 tablespoon paprika shopping list
- 1 tablespoon kosher salt shopping list
- 1/2 teaspoon white pepper shopping list
- 12 medium shrimp peeled and deveined with tail left on shopping list
- Sauce: shopping list
- 2 cactus pads cleaned and spines removed shopping list
- 5 teaspoons prepared horseradish shopping list
- 2 teaspoons worcestershire sauce shopping list
- 1 tablespoon fresh lime juice shopping list
- 1/3 teaspoon minced garlic shopping list
- 5 teaspoons rice vinegar shopping list
- 1 small shallot chopped shopping list
- 1/3 fresh jalapeno seeded shopping list
- 1/3 teaspoon Old Bay Seasoning shopping list
- 1/2 teaspoon salt shopping list
- cilantro sprigs for garnish shopping list
How to make it
- Combine first 9 ingredients in a bowl.
- Take moist shrimp and put into bowl with the seasoned breadcrumbs and toss thoroughly.
- Heat a sauté pan to medium heat then add 1 tablespoon vegetable oil and fry shrimp.
- With tongs turn shrimp and fry until done.
- Place all sauce ingredients in blender and process until smooth.
- Put cocktail sauce in a gin glass then put shrimp tails sticking out around rim of glass.
- Garnish with fresh cilantro sprigs and serve immediately.
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