The Pioneer Woman Tasty Kitchen
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Shrimp Avocado Tostadas

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Level: Easy

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Description

Sauteed marinated shrimp, avocado and crispy tostadas … yes, please.

Ingredients

  • FOR THE SHRIMP:
  • 2  Large Medium-Heat Hatch Green Chilie (or Half This Amount Of Poblano Pepper), See Note
  • 3 Tablespoons Water
  • 1-½ Tablespoon Fresh Lime Juice
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Minced Garlic
  • ½ teaspoons Dried Thyme
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Cumin
  • ¼ teaspoons Salt
  • 1-½ pound Frozen Cooked Peeled, Deveined, Tail-off Shrimp, Thawed And Patted Dry
  • FOR THE TOSTADAS:
  • Vegetable Oil, For Frying
  • 12  Corn Tortillas
  • FOR THE GUACAMOLE:
  • 3  Avocados
  • 3  Green Onions, Thinly Sliced (green And White Parts Separated)
  • 2 Tablespoons Chopped Fresh Cilantro
  • 1-½ Tablespoon Fresh Lime Juice
  • ½ teaspoons Salt
  • ¼ teaspoons Cayenne Pepper
  • EXTRAS:
  • Sour Cream
  • Chopped Fresh Tomato
  • Lime Wedges

Preparation

Place prepared chiles (see note below for prep info) in a blender along with the water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin and salt. Blend until smooth. Toss in a large bowl with shrimp until coated. Let the mixture sit for 15 to 30 minutes.

Meanwhile, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry 1 tortilla at a time, flipping once to cook both sides. This will take about 1 minute per side or until crisp and golden brown. Transfer tortillas to a paper towel-lined baking sheet to drain. Remove skillet from heat; drain oil, then return skillet to stove top.

Make the guacamole: Halve and pit the avocados. Put the flesh into a bowl annd mash until mostly smooth. Add the white parts of the green onions, cilantro, lime juice, salt and cayenne pepper. Stir to combine.

Heat reserved skillet over medium-high heat. Cook shrimp mixture for about 2 minutes or until warmed through.

Assemble the tostadas: Spread guacamole on top of each tostada, then top with cooked shrimp. Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions. Serve with lime wedges.

Note: To prepare fresh peppers (whether Hatch chiles or poblano pepper) for this recipe, roast them over an open flame on the stovetop until well charred; place them in a plastic bag for 10 minutes, then peel the skins and remove the stems and the seeds.

Recipe adapted from Food Network.

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