Indigenous to the North American Southwest, the nopal, or prickly pear cactus, is an edible and nutritious vegetable rich in vitamins A and C. The cactus leaf, or paddle of the nopal, has a gelatinous texture similar to the okra vegetable. With a flavor similar to a mild green bean, nopal easily complements the taste, color and nutritional value of shrimp. Whether boiled, grilled or sautéed, a combination of shrimp and cactus is easily transformed into a delectable appetizer, salad, soup or entrée.
"Nopales" Cooked Cactus Leaves
Step 1
Remove the spines from the surface of the nopal paddles with a sharp knife. Rinse with running water and pat dry.
Step 2
Cut the leaves into ½-inch strips, and then horizontally, to make bite-size pieces.
Step 3
Add the nopal to a pot of boiling water and cook for about 20 minutes or until tender. Remove the cactus pieces from the heat, and pour into a colander to drain.
Step 4
Rinse the boiled pads with fresh running water to wash away the gelatin-like substance from the leaves.
Step 5
Set aside while you prepare the shrimp salad, or chill in the refrigerator for later use.
Shrimp Salad
Step 1
Place the shrimp in a colander and rinse well under cold, running water. Wrap them in a clean kitchen towel, or pat dry with paper towels.
Step 2
Combine the shrimp, tomatoes, avocado, chilies and nopales in a bowl.
Step 3
Drizzle the salad ingredients with the olive oil and lime juice. Season with salt and pepper, and toss gently to combine.
Step 4
Cover the salad with plastic wrap and place in the refrigerator to chill.
Step 5
Serve the shrimp and cactus salad as an entrée with corn tortillas or large, crisped lettuce leaves on the side.
Things You'll Need
- 4 small nopal leaves or "paddles"
- Medium-size pot
- Kitchen towel or paper towels
- 1 lb. cooked, peeled and deveined shrimp
- Colander
- Serving bowl
- 3 Roma tomatoes, seeded and cubed
- 1 jalapeno or chipotle pepper, seeded and chopped
- 1 avocado, peeled and cubed
- Juice of one lime
- 4 tbsp. extra virgin olive oil
- Kosher salt and freshly ground pepper
- Salad tongs
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