Coconut Poached Shrimp Tostadas Recipes

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COCONUT-POACHED SHRIMP TOSTADAS



Coconut-Poached Shrimp Tostadas image

This recipe for coconut-poached shrimp tostadas is courtesy of Sue Torres.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 7

Coconut Poaching Liquid
18 large shrimp, peeled and deveined
18 corn tortillas, cut into 3-inch rounds
Coarse salt
Sue Torres's Guacamole
Caramelized Pineapplewith Sue Torres
Cured Red Onions

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.

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

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.

SUE TORRES'S GUACAMOLE



Sue Torres's Guacamole image

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

2 Hass avocados
2 tablespoons freshly squeezed lime juice
Coarse salt
1/2 cup chopped tomatoes
1 teaspoon serrano chile, stem removed and minced
2 tablespoons thinly sliced fresh cilantro
6 tablespoons chopped white or Spanish onion

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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