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Tostadas de Aguacate y Camaron




Source of Recipe


the web


List of Ingredients




For the tortillas:

1 cup corn oil

18 very thin tortillas, 2 1/2-3 inches in diameter

Salt to taste

For the topping:

2/3 cup butter, room temperature

4 1/2 tablespoons canned chipotle chiles, pur�ed

1 teaspoon Cholula brand sauce

18 medium shrimp, preferably fresh, remove veins and wash thoroughly

2 tablespoons olive oil

For the garnish:

2 medium avocados, ripe, peeled, cut in half and thinly sliced

1/2 cup Pico de Gallo salsa (any recipe)

Salt to taste

Recipe



Prepare the tortillas: Heat corn oil in a medium frying pan. Season to taste with salt and fry the tortillas on one side. Carefully turn over with a fork and fry evenly on the other side until the tortilla is golden brown and crispy. Drain tortilla on paper towels.

Prepare the topping: Place butter, pur�ed chipotle chiles and Cholula sauce in the bowl of an electric beater, and beat until smooth and well-blended. Season to taste with salt.

Place shrimp on a large tray or baking pan and spread the prepared chipotle butter over the shrimp.

Preheat a frying pan. Add olive oil and a small amount of the chipotle butter.

Saut� shrimp, turning to cook evenly, being careful not to overcook. Season to taste with salt. Remove shrimp and slice thinly on the bias.

To serve: Arrange 6 thin slices of avocado on tostada (fried tortilla), overlapping slices. Carefully place sliced shrimp on top of avocado. Drizzle with chipotle butter, and garnish with a teaspoon of Pico de Gallo salsa. Lightly sprinkle with salt.

Place on a serving platter.