I never see tostadas made like mine. I've not been to a restaurant yet that makes them this way. My dad made them this way when we had the restaurant and they are the BEST you will every eat. These are scrumptious!
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Garlic Shrimp Tostadas
Ingredients:
1. Frozen, raw, wild shrimp, deveined, peeled and tails removed, defrosted in colander under cold water for 3 - 5 minutes. Patted dry with paper towels. Plan for 5 or 6 shrimp per tostada or whatever amount you like.
2. ½ of a large avocado per tostada
3. Pre-made salad, use those with iceberg, or romaine lettuce only for best results. You want a crunchy lettuce so it will hold up well.
4. Organic corn tortillas
5. Olive oil
6. 3 green onion, sliced and chopped
7. A handful of fresh cilantro, chopped
8. 1 jalapeno, seeds and membrane removed, sliced and then given the super fine dice.
9. 1 large handful of baby grape tomatoes, cut into bite-sized pieces.
10. Cotija cheese, crumbled. Can use other crumble cheeses like feta or goat cheese.
11. 10 cloves of garlic, use a garlic press to make this easier
12. 1 lime
13. 1 tsp. Ancho Chile powder
14. Red pepper flakes, a few shakes
Dressing:
½ cup of extra virgin olive oil
½ cup of apple cider vinegar (with the mother)
Heaping ½ tsp. Garlic powder
A good pinch of salt
Several cracks of pepper
Directions:
First we will make the tostada shells. Place ½ inch of avocado oil in a small frying pan over medium high heat. Once the oil is hot (it will begin to smoke) about 380 - 400 degrees F., place one tortilla carefully into the oil. It should bubble up right away. Turn the tortilla over frequently with a pair of tongs until the bubbling subsides and the tortilla turns a golden brown and is crispy. Place the cooked tortillas on a paper towel covered plate to drain.
Next, take out the number of frozen shrimp you need and place it in a colander and run cold water over the shrimp until it is defrosted, about 3 - 5 minutes. Then place the shrimp on paper towels and blot with more paper towels to remove as much moisture as possible from them. Place them in a bowl.
Make the dressing by placing all the ingredients in a blender and mix until creamy looking. Store in a small mason jar for up to a week in the refrigerator.
To season the shrimp, add the Ancho Chile powder, red pepper flakes, the minced garlic and a drizzle of olive oil. Toss to coat the shrimp. Set aside to marinate.
Prepare the salad by adding all the ingredients to a bowl: the lettuce, the green onion, cilantro, jalapeno, and tomatoes.
In another bowl, combine the avocado, salt, lime juice and minced jalapeno with a masher.
You can keep the tostada shells warm in a warm oven if you choose.
It’s time to cook the shrimp. Preheat a cast iron frying pan over medium high heat. Add enough olive oil to just coat the pan. Wait until the oil gets hot before you add the shrimp. When you lay the first shrimp in the pan, if it doesn’t sizzle right away, wait a bit before adding the rest of the shrimp. Make sure to scrape out all the garlic bits into the pan too. You will cook the shrimp approximately 2 minutes on the first side and 1 ½ minutes on the second side. You want to make sure not to over cook the shrimp or it will be rubbery. Pour the cooked shrimp and garlic into a dish.
To Assemble:
Take a tostada shell and place a good amount of avocado mash (⅓ cup approx.) on top and spread it evenly across the whole shell.
Add the desired amount of shrimp along with those garlic bits on top of the avocado mash and then top the shrimp with a nice handful of salad. Now add a few teaspoons of the dressing (the secret ingredient) over this tostada and top it off with a sprinkle of cotija cheese.
This is the best tostada! Make it and let me know what you think!
Thanks for watching and sharing!
Rockin Robin
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Thank you! ~ Rockin Robin
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