Flambeed Shrimp Chipotle Tostadas Recipes

Steps:

• Prepare a grill for medium-high heat; lightly oil the grates.
• Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
• Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
• Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

Steps:

• In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
• Heat a large skillet until very hot.
• Add the oil and heat until shimmering.
• Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
• Remove the skillet from the heat and add the tequila.
• Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
• Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
• Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
• Drizzle some of the tequila sauce on top and serve right away.

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.