Grilled Chipotle Chili Lime Shrimp Tostadas

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Another Cinco de Mayo dinner option.  I like to plan parties that involve a room temperature or very self-service buffet kinda vibe.  Tacos seemed labor intensive & would require that keep heating up tortillas etc.  So – I thought – hmmmm.  If I make a little tostada bar & cheat by using the pre-made tostada shells (sorta ghetto but fuck it) – all I would need to to is make & chop everything in advance & then just set it all out there.

I’ve never made a tostada before.  Not difficult to make but how the fuck do you eat them?  All of a sudden, I envisioned people milling around a house, eating standing up & trying to put a 6 inch hard disc (piled high with spicy shrimp & veggies) in their mouths whole.  Or worse – trying to cut into the whole affair with no leverage.  On second thought, this might not be the best buffet idea but, for me last night, these guys were easy & delicious.  And messy.

What you put on your tostada is as open to your imagination as the contents of a taco or burrito.  I opted for these chipotle lime shrimp & a little of everything else I had laying around.  That included:

Spinach

Cabbage

Tomato

Avocado

Red onion

Cilantro

Scallions

Cotija cheese

Lime

Chipotle Mexican Crema (1/2 cup crema – or sour cream – blended with 3 chipotle peppers)

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You can use pre-made tostadas or fry up some corn tortillas yourself.

The only cooking required here is the shrimp.  Once they have been in the marinade a bit – just grill them up & get ready to make a mess all over the place as you try to eat these sloppy fuckers.

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PRINT THIS RECIPE

Grilled Chipotle Chili Lime Shrimp

INGREDIENTS

1 lb shrimp – peeled & cleaned

3 chipotle peppers in adobo – minced

1 TBS sambal oelek (or other chili paste)

1/2 tsp ground cumin

1 TBS brown sugar

1 large lime – juice & zest

1/4 cup cilantro – chopped

1 TBS olive oil

Blend all the non-seafood ingredients in a bowl & add the shrimp & coat them.  I then put this in a zip lock bag in the fridge for a few hours.  And shallow bowl serves this same purpose.

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Cook your shrimp (on a grill or in an oiled pan) for 2-3 minutes each side.  Err on the side of a tad under-cooked because they will continue cooking once they are off the heat.

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Tostadas

Simply pile your ingredients on top of a fried tostada shell in an sequence you prefer.  I loved my VERY spicy chipotle Mexican crema (1/2 cup crema blended with 3 chipotle peppers) but you can use sour cream.  Squeeze lots of fresh lime on your completed tostada.  And here are some topping ideas:

Spinach

Cabbage

Tomato

Avocado

Red onion

Cilantro

Scallions

Cotija cheese (or other grated cheese)

Lime

Chipotle Mexican Crema (1/2 cup crema – or sour cream – blended with 3 chipotle peppers)

PRINT THIS RECIPE

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