Shrimp Tostadas With Chipotle Crema

Prep Time: 30 minutes

Cook Time: 5 to 8 minutes

Serves: 4 to 5 people

For the Shrimp

♦ Purchase a bag of frozen raw shrimp and take out what you need, about 1/3 to 1/2 pounds of shrimp per person.  Keep the bag in the freezer and you will always have the freshest tasting shrimp.

♦ 2 to 3 Tablespoons butter

♦ ground cumin, to taste

♦ cayenne pepper, to taste

♦ onion powder, to taste

♦ salt, to taste

For the Chipotle Crema

♦ ½ cup sour cream

♦ 2 Tablespoons chipotles in adobo (use just the sauce for less spicy or chop up the chipotles and sauce for more spice)

♦ 2 teaspoons honey

♦ zest of 1 lime

♦ juice from ½ lime

♦ ½ teaspoon salt

♦ 1 Tablespoon of water

For the Tostada

♦ tostada shells (I prefer the Los Perricos brand), 2 to 3 per person

♦ 1 small head of purple or green cabbage, shredded

♦ The Gambling Chef’s Pico De Gallo (see recipe below), or other preferred salsa

♦ avocado slices (1/2 avocado per person)

♦ queso fresco, crumbled (about 1 Tablespoon per tostada)

♦ lime wedges

♦ fresh cilantro

Defrost the shrimp by placing them in a bowl of warm water.  This should take about 15 minutes if they are fully frozen. 

While the shrimp are defrosting, combine the ingredients for the chipotle crema in a bowl and stir thoroughly.  Taste for seasoning and adjust accordingly.  You can add more water if the crema is too thick.

When the shrimp is no longer frozen but is still cool to the touch, remove the shells and rinse the shrimp under cold water.  Pat the shrimp dry with paper towels.

Heat a pan over medium heat and add the butter.  When the butter has just started to brown, add the shrimp.  Sprinkle the desired amount of cumin, cayenne pepper, onion powder, and salt over the top.  Once the shrimp have started to become translucent, give them a stir, then turn off the heat and cook until they are no longer opaque.  Remove them from the pan (along with any butter or juices that have accumulated) and set aside.

Toss some of the cabbage in a few Tablespoons of chipotle cream or a sprinkle of vegetable oil, salt and lime juice.

To assemble the tostadas, spoon a little of the chipotle crema on a tostada shell.  Top with a mound of shredded cabbage and place several shrimp on top of the cabbage.  Spoon some salsa over the shrimp, then add some slices of avocado and sprinkle the top with queso fresco.  Serve topped with fresh cilantro and lime wedges. Enjoy!

The Gambling Chef’s Pico De Gallo

♦ 1 to 1 ½ cups Roma tomatoes, cut into a medium dice

♦ 1 Tablespoon minced yellow or white onion

♦ 1 jalapeno or serrano chile, either seeded or not seeded (depending on the desired spice level) and finely minced

♦ 1 Tablespoon cilantro, finely chopped

♦ juice from ½ lime

♦ salt and pepper to taste

Combine the ingredients in a bowl and stir thoroughly.  Taste for seasoning.  Enjoy with chips or as a delicious accompaniment to your favorite dishes.  Do not make this salsa too far in advance, as the liquid will continue to release from the tomatoes and the salsa can become watery.  Keeps well in the refrigerator for about 3 days.