At the risk of sounding like Bubba in the movie Forrest Gump, there are few foods that are as versatile as the shrimp. This is a fun recipe that you can serve just about anywhere.
INGREDIENTS: Shrimp Ranchero Tostadas Recipe
- 4 Ounces vegetable oil
- 2 Cloves chopped garlic
- 1 Diced onion
- 6 Stalks chopped green onion
- 1 Chopped Serrano chili
- 4 Chopped tomatoes
- 4 Pounds chopped shrimp meat (16- to 20-count size)
- 1 Bunch cilantro, chopped
- ½ Tbsp. chipotle pepper paste
- 3 Limes split for juicing
- 4 Ounces tomato paste
- 1 Package corn tortillas
Sea salt and fresh ground black pepper to taste
Heat a large pot on medium. Add the oil, garlic, green onion, diced onion, Serrano chili and tomatoes. Let that simmer for five minutes.
Add the shrimp and chipotle and simmer for another 15 minutes. Season the shrimp and aromatics with salt and pepper.
Add the tomato paste to thicken up the mixture over low heat for 10 minutes.
Add the lime juice and cilantro at the end. Take a taste to check the seasoning. Add more salt and pepper if needed and then pull from the heat.
Purchase a package of your favorite corn tortillas from the grocery store. Take two cups of vegetable oil and heat it up in a sauté pan. Panfry each tortilla until it is crisp and a light golden color. Pull the tostadas out of the oil and let them drain on paper towels.
Top each tostada with the shrimp mixture and garnish with queso fresco, avocado and cilantro.