Recipes for preparing Prickly Pear Cactus Pads
Prickly Pear Creole
2 cups of diced cactus - remove spine with a knife first
1 pound of hamburger (cooked and drained)
6 ounces of tomato paste
1 cup of water
2 diced Jalapeño pepper
s
6 1/2 ounces of canned shrimp (drained)
salt and pepper to taste
Mix all ingredients in a pan and cook them over medium heat for about 20 minutes. Stir frequently until the cactus pads turn a deep green. Serve hot over noodles, rice, potatoes, or a folded tortilla.
Cactus Over Fish
1/2 cup of cooking oil
1 clove of garlic (chopped)
1 teaspoon chili powder
1 cup flour
1 pound of filleted fish
1 cup of diced and boiled cactus
- remove spine with a knife first
1/2 cup of water (from the boiled cactus)
1 boiled egg, sliced
2 teaspoons of lemon juice
salt to taste
Heat the oil in a frying pan, saute the garlic until light brown and remove the garlic pieces with a slotted spoon. Combine chili powder and flour in a bowl and roll the fish in the mixture. Fry the coated fillets until they're golden brown. Add water (be careful to prevent spattering—pour in just a bit at a time) and reduce heat. Continue to cook fish until it flakes easily. Remove from the pan and serve it smothered in cactus and topped with sliced egg, lemon juice and salt. . . yum.
1 pound of hamburger (cooked and drained)
6 ounces of tomato paste
1 cup of water
2 diced Jalapeño pepper
s
6 1/2 ounces of canned shrimp (drained)
salt and pepper to taste
Mix all ingredients in a pan and cook them over medium heat for about 20 minutes. Stir frequently until the cactus pads turn a deep green. Serve hot over noodles, rice, potatoes, or a folded tortilla.
Cactus Over Fish
1/2 cup of cooking oil
1 clove of garlic (chopped)
1 teaspoon chili powder
1 cup flour
1 pound of filleted fish
1 cup of diced and boiled cactus
- remove spine with a knife first
1/2 cup of water (from the boiled cactus)
1 boiled egg, sliced
2 teaspoons of lemon juice
salt to taste
Heat the oil in a frying pan, saute the garlic until light brown and remove the garlic pieces with a slotted spoon. Combine chili powder and flour in a bowl and roll the fish in the mixture. Fry the coated fillets until they're golden brown. Add water (be careful to prevent spattering—pour in just a bit at a time) and reduce heat. Continue to cook fish until it flakes easily. Remove from the pan and serve it smothered in cactus and topped with sliced egg, lemon juice and salt. . . yum.