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Main dishes

Shrimp Cakes with Cactus Strips in Guajillo Sauce

Shrimp Cakes with Cactus Strips in Guajillo Sauce recipe
photo by:kraft
15 min
1 hr 30 min
6 servings
Magazine Acquisition

What You Need

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

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with steamed white rice and a mixed green salad tossed with your favorite KRAFT Salad Dressing.
Food Facts
Look for ground dried shrimp in most Mexican grocery stores near the condiments, spices and dried chiles. Because of the concentrated flavor and saltiness, extra liquid is often added to the recipe to balance the flavor.
Cooking Know-How
For a light texture, it is important to beat the egg whites just before using and avoid overbeating them.
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