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.
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.
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.
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- Fill a bowl with ice water. In a medium saucepan of salted boiling water, poach the shrimp until just cooked through, 2 to 3 minutes. Drain, then transfer the shrimp to the ice bath to cool. Drain and pat dry.
- In a medium bowl, whisk the coconut water with the rice vinegar, lime juice, chopped scallion, garlic, ginger and sugar. Season the marinade with salt and pepper. Add the poached shrimp and all of the remaining ingredients and toss to combine. Cover and chill for 30 minutes before serving.
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