Tequila Flamed Shrimp Tostadas Recipes

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FLAMBEED SHRIMP CHIPOTLE TOSTADAS



Flambeed Shrimp Chipotle Tostadas image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 8 tostadas

Number Of Ingredients 15

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.

TEQUILA-FLAMED SHRIMP TOSTADAS



Tequila-Flamed Shrimp Tostadas image

Recipe by Sue Torres from "A Denim & Cockatil Guru's Mexican Fiesta," Food & Wine Magazine, 01/2008 edition. "I created this dish late one night when I was hungry and tired of my menu," Sue Torres says. "The tequila adds a little smokiness to the shrimp, and I liked the great textural difference between the creamy avocado and the crispy tostada." At Los Dados, Torres fries homemade tortilla rounds to make the base for this crunchy appetizer; here, we've substituted store-bought chips. Fast & healthy.

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 Hass avocado, mashed
1/4 cup finely diced fresh pineapple
1/2 cup drained canned black beans
2 scallions, finely chopped
3 tablespoons fresh lime juice
salt & freshly ground black pepper, to taste
2 tablespoons vegetable oil
3/4 lb medium shrimp, shelled, deveined and cut into 1/2-inch pieces
2 large garlic cloves, minced
2 tablespoons silver tequila
3 1/2 ounces chipotle chiles in adobo, seeded and minced
1 tablespoon unsalted butter, cubed
24 large round tortilla chips

Steps:

  • In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
  • Heat a large skillet until very hot.
  • Add the oil and heat until shimmering.
  • Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
  • Remove the skillet from the heat and add the tequila.
  • Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
  • Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
  • Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
  • Drizzle some of the tequila sauce on top and serve right away.

Nutrition Facts : Calories 192, Fat 12, SaturatedFat 2.6, Cholesterol 91.5, Sodium 164.7, Carbohydrate 8.5, Fiber 3.6, Sugar 0.9, Protein 13.6

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.

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