During lent, one of my favorite dishes are Tortitas de Camarón. My mom would make these every Friday during Lent. She would serve them in a red chile sauce with fresh nopalitos and Spanish rice. For an added touch, she would make fresh hand-made tortillas, nice and thick ones. On Good Friday, she treated us with Capirotada.
I too make these tortitas but I don't make the fresh hand-made tortillas. My family has to suffer with Guerrero tortillas. I don't make the Capirotada since no one really eats it. With just two more Fridays to enjoy these tasty shrimp cakes, here is my mom's recipe:
½ cup of grounded dry shrimp
6 eggs, separated
1 cup of Canola oil for frying
1 small jar of nopalitos, drained
1 small can of Las Palmas red chile
1 bunch of cilantro, chopped
In a medium size bowl and using a whisk, place egg whites and beat until you have a meringue. I use my Kitchen Aid mixer and this takes about 3-5 minutes at level 10. In a separate small bowl, slightly beat the egg yolk just to mix. Add to egg white meringue and mix slowly (level 2). Add grounded shrimp and continue to mix slowly for about 1 minute.
Over a medium flame, heat canola oil in a large frying pan. Using a ¼ measuring cup, scoop egg-shrimp mixture and drop onto oil. You can cook several tortitas at one time. Fry until golden brown and puffy, about 1 minute. Flip and cook on the other side. Once the batch is fully cooked, remove from oil with a slotted spoon and place on paper towel to drain oil. Continue cooking tortitas until all of the egg-shrimp mixture is used. You should have about 24 tortitas.
Placed drained tortitas in a medium size pot and add red chile and drained nopalitos. Add at least 1 cup of water and bring to a soft boil. You might need to add ½ cup of water if chile is too thick. No need to add salt since shrimp naturally has salt. Add chopped cilantro and cook for 5 minutes to allow the chile sauce to blend in with the tortitas.