Best Flambeed Shrimp Chipotle Tostadas Recipes

CHIPOTLE SHRIMP TOSTADAS

Chipotle Shrimp Tostadas image

Fast, Healthy, & Staff Favorite! To create this Southwestern-inspired dish Melissa Rubel, from F&W Magazine, tosses shrimp wth chipotle chile powder (made from dried, smoked jalapenos) grills them, then layers them on top of crunchy fried corn tortillas and crisp citrusy slaw.Recipe by Melissa Rubel, from Pairing of the Day: September 2008, How to Cook with Spices.Serve with a Berry-scented Rose:2007 S.C. Pannell Grenache Rose.

Provided by Manami

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon vegetable oil, plus more for frying
4 corn tortillas
kosher salt
24 large shelled and deveined shrimp (about 1 pound)
1 teaspoon dried chipotle powder (made from dried, smoked jalapenos)
4 cups shredded cabbage or 4 cups coleslaw mix
1 medium tomatoes, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 teaspoons fresh lime juice
1 Hass avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaf
lime wedge, for serving

Steps:

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.
Drain on paper towels and sprinkle with salt(while they are still hot!)
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.
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.
Serve with lime wedges.

Nutrition Facts : Calories 203.6, Fat 10.6, SaturatedFat 2.7, Cholesterol 77.1, Sodium 363.1, Carbohydrate 18.8, Fiber 6.1, Sugar 4.1, Protein 11

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA

Shrimp Tostadas with Avocado-Tomatillo Salsa image

Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, plus more, for the grill grates
1 clove garlic, quartered
1 jalapeno, quartered, seeded for less heat
1 small onion, quartered
4 tomatillos (about 8 ounces), husked and coarsely chopped
1/2 ripe avocado, seeded, peeled and chopped
Kosher salt
1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving
1 1/2 pounds medium shrimp (about 30), peeled and deveined
One 15- to 16-ounce can refried beans
1 head romaine, thinly sliced
8 corn tostadas

Steps:

Prepare a grill for medium-high heat; lightly oil the grates.
Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

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.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.