Chipotle Shrimp Tostadas

Name: Chipotle Shrimp Tostadas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon chipotle chile powder; 59 milliliters cilantro leaves; 946 milliliters shredded cabbage or coleslaw mix; 4 corn tortillas; 1 Hass avocado, thinly sliced; 4 servings Kosher salt; 2 teaspoons fresh lime juice; 4 servings Lime wedges, for serving; 2 mediums radishes, thinly sliced; 2 scallions, thinly sliced; 454 grams 24 large shelled and deveined shrimp (about; 59 milliliters sour cream; 1 medium tomato, seeded and cut into 1/4-inch dice; 1 teaspoon vegetable oil, plus more for frying

Chipotle Shrimp Tostadas might be just the Mexican recipe you are searching for. This gluten free and pescatarian recipe serves 4. This hor d'oeuvre has 309 calories, 27g of protein, and 13g of fat per serving. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up vegetable oil, hass avocado, tomato, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.

Ingredients you will need

Vegetable Oil

Tortilla

Equipment you will use

Frying Pan

Drain on paper towels and sprinkle with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

Ingredients you will need

Chipotle Chiles

Vegetable Oil

Shrimp

Salt

Equipment you will use

Grill Pan

Grill

Bowl

In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.

Ingredients you will need

Lime Juice

Sour Cream

Green Onions

Tortilla

Chipotle Chiles

Cilantro

Radish

Avocado

Cabbage

Shrimp

Tomato

Salt

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Bowl

Serve with lime wedges.

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Lime Wedge

Equipment

Ingredients

Servings:

1teaspoon

chipotle chile powder 59milliliters

cilantro leaves 946milliliters

shredded cabbage or coleslaw mix 4

corn tortillas 1

Hass avocado, thinly sliced 4servings

Kosher salt 2teaspoons

fresh lime juice 4servings

Lime wedges, for serving 2mediums

radishes, thinly sliced 2

scallions, thinly sliced 454grams

24 large shelled and deveined shrimp (about 59milliliters

sour cream 1medium

tomato, seeded and cut into 1/4-inch dice 1teaspoon

vegetable oil, plus more for frying

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.