Shrimp Cakes with Cactus Strips in Guajillo Sauce

• 5 guajillo chiles, stemmed, seeded
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1/2 small onion King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup ground dried shrimp
• 10 RITZ Crackers, finely crushed (about 1/3 cup)
• 4 eggs, separated
• 1 jar (15 oz.) tender cactus strips, drained, rinsed
• 1 cup oil

1. Cover chiles with hot water; let stand 15 min.
2. Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender.
3. Add dressing, onion and 1 Tbsp.
4. ground shrimp; blend 3 min.
5. or until smooth.
6. Pour into large saucepan; bring to boil.
7. Stir in cactus strips; cover.
8. Simmer on medium-low heat 15 min.
9. Heat oil to 375 degrees F in medium skillet.
10. Mix remaining ground shrimp and cracker crumbs in large bowl; set aside.
11. Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined.
12. Gently stir half the egg mixture into shrimp mixture.
13. Repeat with remaining egg mixture.
14. Cook 4 shrimp cakes at a time in hot oil 45 sec.
15. on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake.
16. Drain on paper towels.
17. Add to sauce in saucepan; cook 10 min.
18. or until heated through, stirring occasionally.

guajillo chiles, italian dressing, onion, ground dried shrimp, crackers, eggs, cactus strips, oil

Taken from www.kraftrecipes.com/recipes/shrimp-cakes-cactus-strips-in-guajillo-sauce-115353.aspx (may not work)