zaterdag 26 mei 2012

Avocado-Dressed Shrimp a la Mexicana Tostada

Finally it's that time of the month again Potluck week at I Heart Cooking Clubs. Because i wanted to make this recipe ever since i saw it a few weeks ago but the time wasn't right untill now ofcourse! I made this as an appetizer but i made really small bitsize tostadas and if there wouldn't have been anybody else around i could have eaten them all by myself;-).

To make small tostadas i used a cookie cutter to cut out small rounds from big tortilla's(The leftovers i didn't use this time but there are options enough to do that). Baking small tortillas is another option ofcourse but i was lazy and used storebought tortillas this time around. If you want to make youre own here is the recipe.

The taste of this small tostada is fenominal! The combination of shrimp, avocado and lime do the trick for me. Although my avocado wasn't totally ripe yet, but this recipe is a winner for me and will be my go to summer appetizer this year.

Avocado-Dressed Shrimp a la Mexicana Tostada

Camarones a la Mexicana con Aguacate
Makes about 4 cups, enough for 15 tostadas, serving 15 as a nibble or light appetizer
Rick Bayless Recipe from Season 6 of Mexico - One Plate at a Time


12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
1 medium white onion, chopped into 1/4-inch pieces
1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium avocado, pitted, flesh scooped from the skin and chopped
1/3 cup (loosely packed) chopped cilantro, plus sprigs for garnish
In a medium bowl, combine the shrimp, onion and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when chopped, turn off and scoop in the avocado and cilantro. Blend until smooth. Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.)
Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you're ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it's ready.

Rick Bayless @IHCC button rounded

8 opmerkingen:

  1. Fantastic! I bet these are addictive and delicious.

  2. Yummy! Great as finger food or appetizers for parties :D

  3. Yum, I know I would love these. And I'm pretty sure I could eat them all by myself, as well ;)

  4. This looks great! I love the combinations of prawns, looks really yummy!

  5. I thought about making this too, it looks so good. I agree with Kim, I bet it's addictive!

  6. Beautiful! I love that you made them canape sized. So much easier to eat that way!

  7. You and I always seem to be on the same page with Rick Bayless. We may have posted different shrimp recipes this week, but my family and I tried this one last week and loved it. Especially my husband. I couldn't find mini tostadas and didn't think to make regular size into mini like you. So we ate them as the main meal. Your minis are so cute!

  8. So cute--I love anything mini and would have trouble not eating them all myself too. ;-)