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.

Margarita Shrimp Tostadas
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  • Ingredients:
  • 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

Preparation:
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)

Recipe Notes:
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.

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