Chipotle Shrimp Tostadas Recipes

FLAMBEED SHRIMP CHIPOTLE TOSTADAS

Flambeed Shrimp Chipotle Tostadas image

Provided by Marcela Valladolid

Time 25m

Yield 8 tostadas

Number Of Ingredients 15

Ingredients

1/2 cup sour cream
1/4 cup milk
1 tablespoon olive oil
1 teaspoon garlic powder
Pinch salt and coarsely ground black pepper
Pinch salt and coarsely ground black pepper
3 canned chipotle chiles in adobo, plus more if desired
3 tablespoons unsalted butter
2 cloves garlic, minced
1/4 onion, finely chopped
2 pounds peeled large or jumbo shrimp
Salt and coarsely ground black pepper
1/4 cup tequila, for flambeing
8 tostadas
Chopped fresh cilantro, for garnish

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.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

CHIPOTLE SHRIMP TOSTADAS

Chipotle Shrimp Tostadas image

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

Ingredients

1 teaspoon vegetable oil, plus more for frying
4 corn tortillas
kosher salt
24 large shelled and deveined shrimp (about 1 pound)
1 teaspoon dried chipotle powder (made from dried, smoked jalapenos)
4 cups shredded cabbage or 4 cups coleslaw mix
1 medium tomatoes, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 teaspoons fresh lime juice
1 Hass avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaf
lime wedge, for serving

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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