Shrimp Cocktail Tostadas Food

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

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.

FLAMBEED SHRIMP CHIPOTLE TOSTADAS

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.

SHRIMP TOSTADAS

Steps:

• Combine the shrimp, olive oil, chili powder, garlic, and salt in a medium-sized bowl and set it aside to marinate while you make the rest of the meal.
• Add the romaine, tomatoes, corn, cucumber, and cilantro to a medium-sized bowl. Add the olive oil, salt, and pepper and squeeze half the lime juice over the top and mix everything together. Add the avocado and gently mix.
• Heat a large pan over medium-high heat. Once it's hot, add the shrimp and marinade to the pan. Cook the shrimp for 2 minutes, stirring a few times. Remove the shrimp from the heat and squeeze half a lime over top.
• Pile the salad on top of tostadas then top with shrimp and cojita

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
• Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
• Roughly chop the shrimp and transfer to a bowl.
• Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
• Marinate for 10-15 minutes.
• Spoon the shrimp mixture onto the tostadas.
• Enjoy!

SHRIMP TOSTADAS

Steps:

• Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
• In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
• Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sautéed vegetables; toss to combine and reheat.
• Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
• Serve with additional sour cream and guacamole.

TEQUILA-FLAMED SHRIMP TOSTADAS

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.