Servings:4
Fried corn tortillas (tostadas) are a great base for spicy shrimp and zingy sour cream. Make them when you don’t mind a little messy eating, as they’re best picked up with your hands to eat.
betway电子竞技俱乐部
- 1/3 cup plus 1 Tbs. olive oil
- 1/2 tsp. pure chipotle chile powder
- Kosher salt
- 1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined
- 3/4 cup sour cream
- 2中等酸橙,1细碎的收益率2茶匙。泽st and squeezed to yield 1 Tbs. juice; the other cut into 4 wedges
- 1/2 tsp. honey
- 1/4 cup white tequila
- 8 5- to 6-inch corn tortillas
- 1 cup thinly sliced green cabbage
- 1 large firm-ripe Hass avocado, diced
- Chopped cilantro, for garnish (optional)
Nutritional Information
- Calories (kcal) : 600
- Fat Calories (kcal): 320
- Fat (g): 35
- Saturated Fat (g): 8
- Polyunsaturated Fat (g): 4.5
- Monounsaturated Fat (g): 20
- Cholesterol (mg): 190
- Sodium (mg): 560
- Carbohydrates (g): 38
- Fiber (g): 6
- Protein (g): 27
Preparation
- In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit for 10 minutes.
- In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.
- Heat the remaining 1/3 cup oil in a 12-inch skillet over medium-high heat until shimmering hot. Fry the tortillas, one at a time, turning with tongs, until golden brown and crisp, about 2 minutes each. Transfer to paper towels.
- Discard all but 1 Tbs. oil from the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.
- Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the cabbage, avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro (if using), and serve with the lime wedges.
Ingredient Spotlight
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IN THIS RECIPEShrimp
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IN THIS RECIPECorn Tortillas
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FEATUREDSquash Blossoms
Reviews
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Reviews (6 reviews)
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user-3827951| 08/02/2021I've made this recipe several times and both hubby and I really enjoy this dish. Another reviewer mentioned they wished it was just a littler warmer when served. I heat the oven up to 300F so I can put the fried tostadas on a paper towel lined baking sheet, this way the excess oil can be slightly absorbed and then pop them into the oven so they stay hot until everything is ready to go, which happens very quickly at the very end! Delish dish!
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DeKok| 02/03/2014This recipe inspired an hors d'oeuvre that was the unexpected hit of our Super Bowl party. Only two modifications: first, I chopped the raw shrimp, then marinated it as called for in the recipe. Second, I used small, round corn tortilla chips. Otherwise, I followed the recipe exactly. I put a dollop of the sour cream mix on each chip, then a bit each of the cabbage, avocado, and shrimp. Finally, a gave each a little cilantro and squeezed a lime over the batch. Delicious recipe!
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Singformysupper| 01/27/2014
I made these with prepared tostadas (Whole Foods), eliminating one step. Warmed them up slightly in the oven while making the shrimp. This was a unique dinner--loads of flavours, quick and easy. Loved it and my guest bought the tostadas the next day to make her own! The highest compliment!
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