Margarita Shrimp Tostadas
Tostadas are a nice alternative to sandwiches when you're looking for a quick, satisfying meal. This recipe combines a creamy avocado puree and fresh lettuce, tomato and cilantro with shrimp that's been quickly cooked in butter, tequila and lime juice.
- 6 6-inch corn tortillas
- 1 lb medium shrimp, peeled, deveined, tails removed
- 3 ripe avocados
- Juice of 1-1/2 limes, divided
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, very finely chopped
- Salt and freshly ground black pepper
- 1-1/2 tablespoons butter
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup tequila blanco
- 2 medium tomatoes, seeded and chopped
- Chopped lettuce (2 to 3 cups)
- Chopped fresh cilantro (about 3/4 cup)
- Sour cream
Crisp the tortillas: Preheat the oven to 375°F. Place the tortillas on a baking sheet in a single layer and bake until crisp, 8 to 12 minutes. Remove from the oven and set aside.
Prepare the avocado purée: Halve the avocados lengthwise, twist apart and remove the pit. Scoop the flesh into a bowl and add the juice of 1 lime, the chopped jalapeño and garlic. Mix well and season to taste with salt and pepper. Cover and set aside.
Cook the shrimp: Heat the butter in a pan over medium-high heat. Add the shrimp, sprinkle with the cumin and coriander and season with a bit of salt and pepper. Cook, stirring frequently, until the shrimp begin to turn opaque. Add the tequila and remaining lime juice and cook for an additional minute. Transfer to a plate with a slotted spoon.
Assemble the tostadas: Spread some avocado purée on each tortilla. Top with lettuce, tomato, shrimp, cilantro and a spoonful of sour cream. Transfer to plates and serve immediately. Alternately, serve each of the tostada toppings family style and let diners assemble their own.
Makes 6 servings (knife and fork may be required)
If you'd like a little more heat in this dish, add an extra jalapeño to the avocado purée and a pinch of cayenne or chili powder when cooking the shrimp.