Seafood Tostada Bites

SHRIMP TOSTADA BITES

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Add your shrimp to a bowl, drizzle over them about 1 tablespoon of avocado or olive oil. Then, sprinkle over the creole or blackening seasoning, cumin, paprika, granulated garlic, a couple of pinches of salt, and black pepper, toss to combine, and allow the shrimp to marinate for about 10-15 minutes.
• While the shrimp marinates prepare you smashed avocado: cut both avocados in half, remove the pit, and peel away the outer skin. Add the avocado flesh to a bowl, add the lime juice and zest, plus a sprinkle of salt, and using a fork, smash/mash the avocado to your desired level of chunkiness. Cover with plastic and keep in the fridge until ready to serve.
• To prepare the shrimp, place a cast iron (or other heavy-bottom skillet) over medium-high heat, and drizzle in about 1-2 tablespoon of oil. Once the skillet is very hot, add about half of the marinated shrimp in, and allow the shrimp to sear/blacken on the first side for about 2-3 minutes, or until charred and cooked through. Flip, and sear another 2-3 minutes, until charred on the second side. Add to a bowl to hold, and repeat with remaining shrimp.
• Cut each piece of shrimp into 6 small pieces so that you have a dice out of them (it'll be reminiscent of a ceviche-style dice), then add the diced shrimp back to the bowl.
• To assemble the tostada bites, spoon a small dollop (roughly a scant tablespoon worth) of the smashed avocado into the center of each corn tortilla chip round, then top with 6 small pieces of the diced shrimp, about 1 shrimp worth. Add two quartered tomato pieces, then sprinkle over a couple of wisps of red onion, a sprinkle of Cotija cheese, and a sprinkle of micro cilantro or regular cilantro leaves.
• Place onto a serving platter or tray, and enjoy warm, or room temp, with extra lime and hot sauce on the side, if desired.

SEAFOOD TOSTADA BITES

Steps:

• On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch.
• In a medium skillet, heat the oil over moderately high heat.
• Add the tortilla triangles and fry until golden, 1 minute.
• Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.
• In a large, deep skillet, melt 1 tablespoon of the butter.
• Add the leek or scallion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
• Stir in the shrimp, scallops and crab and season with salt, pepper, & crushed red pepper flakes.
• Add the wine and simmer just until the shrimp are pink, about 2 minutes.
• Using a slotted spoon, transfer the seafood to a bowl.
• Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes.
• Return the seafood to the pan and toss to coat.
• Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles.
• Serve at once.
• *The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. .