Mini Shrimp Tostadas

Servings

12 pieces

Prep Time

15 minutes

Cook Time

5 minutes

Category

Appetizer

Recipe can easily be doubled or tripled according to your needs.

Ingredients

    Shrimp

    • 12 raw shrimp, peeled and tail removed. (size 41/50 approx)
    • 1 tbsp butter
    • 1 large clove garlic
    • ½ tsp chili powder
    • Splash white wine
    • 1-2 tbsp chopped cilantro

    Cilantro Crema

    • ¼ cup mayo
    • ½ tsp ground cumin
    • ½ tsp smoked paprika
    • ½ tsp lime juice

    Guacamole

    • 1 ripe avocado
    • 1 tbsp chopped red onion
    • 1 tbsp cilantro
    • 1 tbsp lime juice
    • Salt and pepper, to taste
    • 12 small round corn chips, such as Tostidos
    • 12 cilantro leaves

    Directions

      Shrimp

      1. Heat a skillet over medium high heat. Melt the butter and add the garlic, chili powder and shrimp. Cook, stirring frequently until shrimp are nearly cooked. Add about 2 tbsp white wine and cook for about 1 minute. Toss with the cilantro and remove from the heat.

      Cilantro Crema

      1. Meanwhile, make the crèma by whisking together the mayo, cumin, paprika and lime juice.  Set aside.

      Guacamole

      1. To make the guacamole, mash the avocado. Stir in the onion, cilantro, lime juice and season with salt and pepper. Set aside.
      2. To assemble, lay the corn chips on a flat plate. Top with about 1 tsp guacamole. Top with one shrimp and spoon over a small amount of the juice in the skillet. Top each shrimp with ¼ tsp crema. Garnish with a cilantro leaf, if desired.
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