| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish/seafoo, Low fat, Mexican |
8 |
servings |
INGREDIENTS
| 2 |
lb |
Nopal Paddles |
| 3 |
md |
Very Ripe Tomatoes |
| 3 |
|
Cloves Garlic; Divided |
| 1/2 |
md |
Onion |
| 3 |
|
New Mexico Green Chiles |
| 1 |
tb |
Olive Oil |
| 32 |
|
Jumbo Prawns |
|
|
Salt And Pepper; To Taste |
|
|
Coriander; To Taste |
|
|
Lemon; For Garnish |
|
|
Lime; For Garnish |
|
|
Orange; For Garnish |
INSTRUCTIONS
Dice the nopales, and rinse. Toss the nopales into a gallon of water with a
clove of garlic and a pinch of salt. Bring to a boil, then simmer for 15
minutes. Drain well in a colander.
Soak the chiles in water till soft, then drain water. Chop the onion
finely. Singe the tomatoes and blend in a blender with the garlic and
chiles. Wash, peel and devein the prawns. Marinate with garlic, salt and
pepper for 1 hour. Fry the onion gently in a pan, add the sauce of chiles
and bring to a boil. Add the nopales and simmer. In another pan, saute the
prawns. In a plate, garnish with a lettuce leaf, arrange the prawns on top
and ladle the sauce over the prawns. Garnish the plate with sliced lemon,
lime and oranges. If you wish, serve with Spanish rice garnished with
coriander and warm tortillas. Serves 8.
©1999 Mercury Center. Copied with permission.
Recipe by: San Jose Mercury Newspaper, 1/27/99
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 27,
1999, converted by MM_Buster v2.0l.
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