Coconut Poached Shrimp Tostadas Recipes
COCONUT-POACHED SHRIMP TOSTADAS
This recipe for coconut-poached shrimp tostadas is courtesy of Sue Torres.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Bring poaching liquid to a simmer in a medium saucepan over medium-high heat; add shrimp. Cook until shrimp are opaque throughout, about 5 minutes. Drain, reserving poaching liquid for another use. Let shrimp cool to room temperature.
- In a large Dutch-oven, heat 2 inches oil to 350 degrees. Working in batches, add tortillas and fry until golden brown and crunchy, about 1 1/2 minutes. Transfer tortillas to a paper towel-lined baking sheet to drain; season with salt immediately. Let cool.
- Place tostadas on work surface; spread each with 1 tablespoon guacamole. Top with 1 teaspoon pineapple and 1 shrimp each. Garnish with red onions; serve immediately.
SUE TORRES'S GUACAMOLE
This recipe for guacamole is courtesy of Sue Torres and should be used in her Coconut-Poached Shrimp Tostadas recipe.
Provided by Martha Stewart
Categories Mexican Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Halve avocados lengthwise; remove seed. Using a spoon, remove flesh, and transfer to a medium bowl; stir in lime juice and salt without mashing. Add tomatoes, chile, cilantro, and onions; stir to combine. Season with salt; serve immediately.
CURED RED ONIONS
This recipe for cured red onions is courtesy of Sue Torres and should be used in her Coconut-Poached Shrimp Tostadas recipe.
Provided by Martha Stewart
Categories Vegetables
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Place onions in a medium bowl. Stir in lime juice, and chile; season with salt. Cover, and refrigerate for 3 days.
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