Tostada

Grilled Shrimp Tostada with Avocado Crema | 0 Comments
From Duck Tamale, Aired on Mon 5/25
Chef Jeff Henderson, Shrimp, Tostada
Instructions

Shrimp Ingredients

·      12 medium size shrimp, cleaned, deveined and butterflied

·      2 tablespoons  olive oil

·      ¼ teaspoon cumin

·      2 tablespoons cilantro, chopped

·      ½ red onion, sliced

·      2 garlic cloves, minced

·      Salt and pepper to taste

·      ½ jalapeño, charred and chopped

Method

-      Place the shrimp in a bowl and add olive oil, cumin cilantro, red onion, garlic and salt and pepper 

-      Mix everything together so the shrimp is completely coated in marinade

-      -Place the shrimp on a hot grill pan and cook until the tails curl, about 5 to 7 minutes

Coleslaw Ingredients 

·      ½ head cabbage, shredded

·      6 red radishes, sliced thin

·      2 tablespoons olive oil

·      2 tablespoons cilantro, chopped

·      1 pinch cumin

·      ½ lime juice

·      Salt and pepper to taste

Method

-      Combine the cabbage, sliced radish, jalapeño, cumin and lime juice in a bowl

-      Mix with a bit of olive oil and season with salt and pepper to taste

Avocado Crema Ingredients

·      2 ripe avocados

·      1 lime

·      1 cup Greek yogurt

·      Salt and pepper to taste

·      6 yellow corn tortillas

·      1 cup vegetable oil

·      2 tablespoons queso fresco

·      6 cherry tomatoes, sliced

Method

-      Take the avocado flesh out with a spoon and place in a bowl

-      Add the Greek yogurt and lime juice

-      Mash everything with a fork to combine the avocado and yogurt

-      Season with salt and pepper to taste

-      Place the vegetable oil in a skillet and bring up the temperature to 350 degrees

-      Fry the corn tortillas until crispy and drain on a paper towel and set aside

-      Assemble the tostada with a spread of the avocado crema

-      Top with the cooked shrimp and coleslaw

-      Garnish with queso fresco and tomatoes

-      Serve with sides of Mexican rice and refried beans

 

Ingredients
  • 12 medium size shrimp, cleaned, deveined and butterflied
  • 4 tablespoons olive oil
  • ¼ teaspoon cumin
  • 4 tablespoons cilantro, chopped
  • ½ red onion, sliced
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ½ jalapeño, charred and chopped
  • ½ head cabbage, shredded
  • 6 red radishes, sliced thin
  • 1 pinch cumin
  • ½ lime juice
  • 2 ripe avocados
  • 1 lime
  • 1 cup Greek yogurt
  • 6 yellow corn tortillas
  • 1 cup vegetable oil
  • 2 tablespoons queso fresco
  • 6 cherry tomatoes, sliced
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