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Tostadas de Aguacate y Camaron




Source of Recipe


the web


List of Ingredients




For the tortillas:

1 cup corn oil

18 very thin tortillas, 2 1/2-3 inches in diameter

Salt to taste

For the topping:

2/3 cup butter, room temperature

4 1/2 tablespoons canned chipotle chiles, puréed

1 teaspoon Cholula brand sauce

18 medium shrimp, preferably fresh, remove veins and wash thoroughly

2 tablespoons olive oil

For the garnish:

2 medium avocados, ripe, peeled, cut in half and thinly sliced

1/2 cup Pico de Gallo salsa (any recipe)

Salt to taste

Recipe



Prepare the tortillas: Heat corn oil in a medium frying pan. Season to taste with salt and fry the tortillas on one side. Carefully turn over with a fork and fry evenly on the other side until the tortilla is golden brown and crispy. Drain tortilla on paper towels.

Prepare the topping: Place butter, puréed chipotle chiles and Cholula sauce in the bowl of an electric beater, and beat until smooth and well-blended. Season to taste with salt.

Place shrimp on a large tray or baking pan and spread the prepared chipotle butter over the shrimp.

Preheat a frying pan. Add olive oil and a small amount of the chipotle butter.

Sauté shrimp, turning to cook evenly, being careful not to overcook. Season to taste with salt. Remove shrimp and slice thinly on the bias.

To serve: Arrange 6 thin slices of avocado on tostada (fried tortilla), overlapping slices. Carefully place sliced shrimp on top of avocado. Drizzle with chipotle butter, and garnish with a teaspoon of Pico de Gallo salsa. Lightly sprinkle with salt.

Place on a serving platter.