2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
1 cup oil
0.5 small onion
0.3 cup ritz crackers crushed finely
0.5 cup ground shrimp dried
Equipment
bowl
frying pan
paper towels
sauce pan
blender
Directions
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 375F 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.
