Shrimp Tostadas

August 12, 2009 at 3:21 am | Posted in Mexican/Southwest, Seafood | 5 Comments
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This creation is one of my favorite things to make during spring,  summer…fall…oh heck, we might as well throw in winter. This is delicious, easy, fresh and makes a year round appearance on our dinner table.


 Just start out with a little slicing and dicing. 


 I don’t know why, but I don’t have good luck frying those commercially packaged corn tortillas from the “regular” store.  Sometimes they are just fine and other times they don’t work.  So until I figure out what’s going on, I buy these frozen at Whole Foods.  They fry up just right every time. 


This award winning photo is one of those corn tortillas simmering in olive oil.  Just a minute or so per side.  Just enough to crisp.


 Add a pretty lime wedge for garnish and serve it up.  I also like to squeeze a little lime juice over the top before eating (optional).  We like to serve this with a nice fresh berry scented Rose wine.  This just adds the frosting on the “fresh and crisp” cake.

Warning, these are so good and  not very graceful to eat.  In other words, they’re kind of a mess, stuff falls off, and as hard as you try not to, you sometimes end up with avocado somewhere on your face……..depending on how fresh the avocado is. 

 Shrimp Tostadas in Adobo Sauce

1/8 C. olive oil
4 corn tortillas
20 or so large shelled and deveined shrimp (enough for 4 – 5 shrimp per tostada)
1 T. adobo sauce from canned chilies in adobo sauce
2 cups shredded cabbage
1 medium tomato, diced
2 green onions, thinly sliced
1/4 cup sour cream
1 1/2 tsp fresh lime juice
1 Avocado, sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaves, chopped
Lime wedges, for serving

1. In a medium, deep skillet, heat 1/4 inch oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes total. Drain on paper towels and sprinkle with salt.

2. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon or so of oil and the adobo sauce. 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 total.

3. In a medium bowl, toss the cabbage with the tomato, green onions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.

Servings: 2  Note:  One time I didn’t have any canned chilies in adobo sauce, so sprinkled some achiote paste over the shrimp.  Also very good. Enjoy!



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  1. It looked good, but it wasn’t until the adobo sauce kicked in at the bottom of the page that I was hooked. Ready to invite myself over.

    I love your blog.

  2. I know what you mean about the corn tortillas. I wish we had a Whole Foods in my area. Not that this is going to stop me from making this, I’m just sayin’ 😀

  3. These look very tasty . . . and with a weekend starting, I’m in the mood for a new recipe to try. Thanks! (and good luck with the pickles)

  4. Now this looks really good. I will have to try this.

  5. […] Two Years Ago: Shrimp Tostadas […]

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