FLAMBEED SHRIMP CHIPOTLE TOSTADAS
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 8 tostadas
Number Of Ingredients 15
Steps:
- For the spicy chipotle crema: In a blender, add the sour cream, milk, olive oil, garlic powder, salt, pepper and chiles and blend until combined. You can always add more peppers for a hotter sauce. Set aside.
- For the tostadas: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and saute until translucent. Season the shrimp with salt and pepper and add to the skillet. Cook until the shrimp start to change to a pinkish tone, 3 to 5 minutes. Add the tequila to the skillet and tilt the skillet slightly over the burner to ignite it. Remove the skillet from the heat and let the flames subside, then return it back to medium-high heat. Add the chipotle crema, bring to a simmer and cook until fully combined and warm, about 2 minutes.
- Divide the shrimp mixture among the tostadas and sprinkle with the cilantro.
CHIPOTLE SHRIMP TOSTADAS
Fast, Healthy, & Staff Favorite! To create this Southwestern-inspired dish Melissa Rubel, from F&W Magazine, tosses shrimp wth chipotle chile powder (made from dried, smoked jalapenos) grills them, then layers them on top of crunchy fried corn tortillas and crisp citrusy slaw.Recipe by Melissa Rubel, from Pairing of the Day: September 2008, How to Cook with Spices.Serve with a Berry-scented Rose:2007 S.C. Pannell Grenache Rose.
Provided by Manami
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
- Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
- Drain on paper towels and sprinkle with salt(while they are still hot!)
- Preheat a grill pan.
- In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder; season the shrimp with salt.
- Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
- In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
- Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 203.6, Fat 10.6, SaturatedFat 2.7, Cholesterol 77.1, Sodium 363.1, Carbohydrate 18.8, Fiber 6.1, Sugar 4.1, Protein 11
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- Stir together drained tomatoes, avocado and onion in small bowl to make salsa; set aside. Place beans and 1/4 teaspoon chile pepper in small microwave-safe bowl; cover. Microwave on HIGH 2 minutes or until beans are hot, stirring at end.
- Heat oil in large skillet over medium-high heat. Sprinkle shrimp with remaining 1/2 teaspoon chile pepper; add to skillet and cook 3 to 5 minutes or just until shrimp turn pink, stirring frequently.
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- In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
- Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
- In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.
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