Cactus Shrimp With Cactus-Lime-Butter Sauce - cooking recipe

Ingredients

5 -6 prickly pears, dethorned if necessary,peeled,yielding 1 1/4 cup of puree (tunas, the fruit of the cactus)
1 (8 ounce) box tempura mix (some will be left over)
1 tablespoon achiote paste
1/2 lb large shrimp or 1/2 lb medium shrimp, peeled and deveined
1/4 cup cornstarch
peanut oil, for frying
Cactus-Lime-Butter Sauce
1/4 cup white wine
1/2 bunch cilantro, stems removed
1 shallot, minced
1 lime
1/4 cup heavy cream
1/4 lb unsalted butter, at room temperature

Preparation

Pulse tunas (cactus fruit) briefly in a food processor or blender; strain.
Set aside 1 cup pureed tunas, and reserve remaining 1/4 cup for Cactus-Lime-Butter Sauce.
Combine 1 cup tempura mix and the achiote paste in a blender or food processor, and pulse until smooth.
Place mixture in a medium-size bowl, add 1 cup pureed tunas, and mix well.
Chill.
Dust shrimp with cornstarch.
Dip each shrimp individually into tempura-tuna batter, and fry in hot oil (375\u00b0) until golden brown, frying only 3-4 at a time.
Drain well.
For the Cactus-Lime-Butter Sauce: Combine wine, cilantro, and shallot in a heavy 2 quart saucepan.
Cook over medium heat until wine is almost gone.
While the wine is reducing, zest the lime; set zest aside.
Juice the lime; set juice aside.
When the wine has reduced to almost nothing, add lime zest, lime juice, and heavy cream, stirring constantly with a whisk.
Lower heat, and simmer for 3-5 minutes.
Remove from heat for about 5 minutes.
While the pot is still hot, slowly begin whisking in the butter, a tablespoon at a time, until smooth.
Strain through a fine sieve.
Keep sauce warm-if it becomes too cold or too hot, the sauce will separate, and you'll have to begin the process again.
Fold in the remaining 1/4 cup cactus fruit puree.
Yield: Enough sauce for Cactus Shrimp.