Bold flavors come together in this fresh take on the shrimp tostada
Author: Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission
Recipe type: Entrée Salad
Serves: 4
Ingredients
¾ cup beer
3 bay leaves
½ tsp. celery seeds
½ tsp. cayenne
½ tsp. salt
½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
2 ripe, fresh California avocados, seeded, peeled and cut into ½-inch dice
1 Roma tomato, finely diced
¼ cup finely diced red onion
1 small carrot, peeled and finely diced
1 jalapeño, stem and seeds removed, finely diced
½ bunch cilantro, finely chopped
1½ limes, juiced
3 Tbsp. extra virgin olive oil
Salt, to taste
Ground black pepper, to taste
Canola oil, for frying
4 (6-inch) corn tortillas
4 romaine lettuce leaves, finely julienned
Instructions
Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into ½-inch dice.
In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
Notes
I substitute ¼ cup shredded carrots (in the bag) for the diced carrots in this recipe and I leave out the celery seeds.
Recipe by StreamingGourmet at http://blog.streaminggourmet.com/2012/04/27/the-best-cinqo-de-mayo-avocado-shrimp-tostadas/