Roxy15
All-Conference
Mexican Shrimp Tostadas:
1 Cup Canola Oil Or Vegetable Oil
4-6 Corn Tortillas
24 large Deli Jumbo Shrimp, Shelled, Cleaned & Deveined
***About 1-1/2 lbs.
1 Tsp. Dried Chipotle Chile Powder
3 Cups Shredded Cabbage Or Coleslaw Mix
2 Large Scallions, Thinly Sliced
1 Medium Red Onion, Sliced Thin
2 Cups Shredded Red Cabbage
3 Large Radishes, Sliced Very Thin
1 Large Tomato, Seeded & Cut Into 1/4-in. Diced
1/2 Cup Sour Cream
1/4 Cup Cilantro Leaves, Chopped
1 Large Ripe Avocado, Thinly Sliced
6 Large Limes-(4 Squeezed Lime Juice; Set Aside).
1/4 Cup Olive Oil
3 T. Honey
2 T. Balsamic Vinegar
1/4 Tsp. Cayenne
1/2 Tsp. Each-Salt, Ground Black Pepper, Or To Taste
1/2 Tsp. Each-Garlic Powder, Cumin, Ground Oregano, All In A Small Shaker To Season Shrimp
In a medium deep skillet heat cup of Canola Oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides about 2 minutes per tortilla; remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
Have a grill pan ready to preheat, but do not heat yet. In a large bowl, squeeze the juice of one lime over the shrimp. Use one tablespoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin and oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes and tomatoes. Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayenne, and a little more chipotle powder-(about 1/4 tsp.) Mix all very well. Pour over the shredded cabbage and mix real good. Taste to see if seasonings are right. If you want it a little sweeter, add a little more honey.
Now heat the grill pan, add a tablespoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avocado slice, and serve with a lime wedge.
1 Cup Canola Oil Or Vegetable Oil
4-6 Corn Tortillas
24 large Deli Jumbo Shrimp, Shelled, Cleaned & Deveined
***About 1-1/2 lbs.
1 Tsp. Dried Chipotle Chile Powder
3 Cups Shredded Cabbage Or Coleslaw Mix
2 Large Scallions, Thinly Sliced
1 Medium Red Onion, Sliced Thin
2 Cups Shredded Red Cabbage
3 Large Radishes, Sliced Very Thin
1 Large Tomato, Seeded & Cut Into 1/4-in. Diced
1/2 Cup Sour Cream
1/4 Cup Cilantro Leaves, Chopped
1 Large Ripe Avocado, Thinly Sliced
6 Large Limes-(4 Squeezed Lime Juice; Set Aside).
1/4 Cup Olive Oil
3 T. Honey
2 T. Balsamic Vinegar
1/4 Tsp. Cayenne
1/2 Tsp. Each-Salt, Ground Black Pepper, Or To Taste
1/2 Tsp. Each-Garlic Powder, Cumin, Ground Oregano, All In A Small Shaker To Season Shrimp
In a medium deep skillet heat cup of Canola Oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides about 2 minutes per tortilla; remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
Have a grill pan ready to preheat, but do not heat yet. In a large bowl, squeeze the juice of one lime over the shrimp. Use one tablespoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin and oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes and tomatoes. Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayenne, and a little more chipotle powder-(about 1/4 tsp.) Mix all very well. Pour over the shredded cabbage and mix real good. Taste to see if seasonings are right. If you want it a little sweeter, add a little more honey.
Now heat the grill pan, add a tablespoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avocado slice, and serve with a lime wedge.
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