Chipotle Shrimp Tostada
Serves 4
Published in: Dallas Morning News
4 cup cooked frozen shrimp
1 cup diced tomato
1 cup diced mango or papaya
1 tablespoons snipped chives or minced cilantro
1/3 cup sour cream
1 tablespoons fresh lime juice
Salt and pepper to taste
1/2 cup French's chipotle dressing
1 avocado -- diced
24 large tortilla chips
Fresh cilantro for garnish
Thaw the shrimp in a colander under running water. Remove the tails; cut
shrimp in bite-size pieces and place in a large bowl. Add the tomato,
mango or papaya, and chives or cilantro. Toss with sour cream, lime juice,
salt and pepper. When ready to serve, fold in chipotle dressing and
avocado. Place one chip on each serving plate. Add some shrimp mixture,
then repeat layers. Garnish and serve immediately. Makes 8 tostadas.
Recipe Notes
This spicy shrimp salad is versatile: It can be served in lettuce cups as
a salad, in a margarita glass as an appetizer or stacked between crisp
tortilla chips as a tostada. You will need large tortilla chips or
miniature chalupa shells for the tostada. The chipotle has become the new
darling in restaurant dishes, and up until recently you would have to buy
canned chipotles and make your own sauce with sour cream or ranch
dressing as a base. A little of this smoky hot chile goes a long way, so
you would have most of the can left over. French's has come up with an
excellent sauce, making this combination quick and easy. Be sure to buy a
medium-ripe avocado because very ripe ones are difficult to dice. Some
stores carry vacuum-packed avocado halves, making preparation of this
dish even easier.
Exported from A Cook's Books -- Recipe management for Macintosh
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