Chipotle-Lime Shrimp Tostadas
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Chipotle-marinated shrimp served with fresh pico de gallo, a black bean puree, lime rice, and a refreshing sour cream sauce -- all served on top of a crispy fried [square] tortilla.
Ingredients
FOR THE SERRANO PICO DE GALLO:
1 Serrano pepper, seeded & minced
3 tomatoes, diced
1/2 red onion, diced
2-3 tablespoons diced cilantro
Juice of 1 lime
Kosher salt, to taste
FOR THE SHRIMP MARINADE:
1 lb. medium or large peeled shrimp
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
3 tablespoons canola oil
2 cloves garlic, minced
2 tablespoons brown sugar
Zest & juice of 2 limes
1/2 teaspoon cumin
Salt & pepper
BLACK BEAN PUREE:
1 (15 oz.) can black beans
1 yellow onion, diced
1 tablespoon butter
1/2 teaspoon Anaheim chili powder (or chili powder)
FOR THE RICE
1 cup white rice
2 cups water
1 tablespoon butter
Zest & juice from 1 lime
3 tablespoons chopped cilantro
Salt & pepper, to taste
FOR THE CHIPOTLE SOUR CREAM
2 tablespoons adobo sauce
8 oz. sour cream
Juice from 1/2 lime
EVERYTHING ELSE:
8 corn tortillas (I cut the sides off to make squares)
Canola or vegetable oil for frying
Salt
2-3 tablespoons butter (for cooking shrimp)
Cilantro, for garnish
Preparation
