Nopales Soup with Rice and Shrimp
|Several large packs of Nopales, drained and rinsed. Cut into bite sized pieces. (about 2 lbs)|
|1 lb of tomatillos, husks removed, and chopped|
|1 large onion, minced|
|2 cloves garlic, minced|
|2 tbs cumin|
|1 tbs oregano|
|2 Serrano chilies, seeded and chopped|
|3/4 lb of large shrimp, shells removed, tails on|
|1/2 cup cooked rice|
|small bunch of cilantro, chopped|
|7 cups of chicken stock|
|1 tbs canola oil|
|juice from 2 limes|
|1/4 lb of Mexican dried white cheese or you may use feta|
|3 limes cut into wedges for serving|
|kosher salt and fresh cracked black pepper to taste|
Nopales are cactus shoots. They are widely used in Mexican cooking and are absolutely delicious. They are readily available in Latin food stores. This recipe sings with the wonderful flavors of Mexico.
- Heat the oil in a large dutch oven. add the onion and garlic and saute until translucent. about 5 minutes. Take care not to burn garlic.
- Cook the rice. We like jasmine rice as it has a better consistency and flavor. 1/2 cup of rice and 1 cup of water.
- Add the tomatillos to the onion and garlic and cook for another 5 minutes, stirring frequently.
- Add the broth and bring it to a boil.
- Add the lime juice, shrimp, cactus, rice and cilantro. cook until the the shrimp is pink.
- Spoon the soup into bowls and serve with some of the cheese crumbled over the top and lime wedges for squeezing.