Mezcal-Lime Shrimp Tostadas
Did you know that when I posted I was taking a blogging break for a week, I actually meant for two weeks? No? Me neither. I ended up getting sick with a bad sinus infection over Memorial Day Weekend (M was sick too) and it sapped all of my energy. Anyway, I’m better now, so I’m back! Let’s get to it.
I have this rule where I try to order things at restaurants that I never make at home. In the winter, that usually means a hamburger at a bar and grill, in the summer it’s fish tacos on the boardwalk, and just in general it means risotto at an Italian restaurant. But the problem is, I end up craving those dishes in my weeknight cooking rotation. So it occurred to me recently—why don’t I just make those meals at home? And that’s just what I’ve been doing! I’ve been frying smash-burgers, grilling up tacos, and lovingly stirring risotto over the past eight months, and it’s finally time to share some of my new favorite recipes with you. Starting with shrimp tostadas that will knock your socks off!
I always keep frozen shrimp in the freezer for a quick weeknight meal, so when it comes to seafood tacos, shrimp is a natural choice for me. And since sometimes we need a new spin on old favorites, I’ve started adding liquor to my tostadas. Enter: Mezcal. For those of you haven’t tried it, Mezcal is made from agave (like it’s cousin, Tequila) and is cooked in earthen pits before being distilled in clay pots. The result is a smooth, smoky spirit that’s perfect in cocktails. And since it’s perfect in cocktails, why not tostadas?
The mezcal—once married with lime, garlic, and chipotle peppers—takes this dish from good to UNBELIEVABLE. I like to serve the shrimp over fried corn tortillas, a mound of fresh avocado and lime, topped with Mexican cheeses, grilled corn, and cilantro. I’m not kidding, ever since I first made them, Tostada Tuesday has become a bonafide holiday in our house. We just can’t get enough of these bad boys.
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Mezcal-Lime Shrimp Tostadas
adapted from Sue Torres, courtesy of Food & Wine
Ingredients:
1 Hass avocado, mashed
3-4 limes
Salt and freshly ground pepper
2 tablespoons vegetable oil
¾ pound medium shrimp— shelled and deveined
2 large garlic cloves, minced
2 tablespoons mezcal
2 chipotle peppers in adobo sauce, minced
1 tablespoon unsalted butter, cubed
1 cup of corn, cooked
canola oil
6 corn tortillas
Directions:
Mash avocado with 1 tablespoon lime juice until moderately smooth, season with salt and pepper, and set aside.
Heat a large skillet over high heat, add oil and heat until shimmering. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to the pan and sauté until nearly done, cooking about 2 minutes per side. Add the mezcal and cook for 3 more minutes. Swirl in the chipotle, butter, and 2 tablespoons lime juice, cooking until mixture is reduced slightly. Remove from heat.
For the tortillas, heat 3-4 tablespoons of canola oil in a small pan over high heat. When a drop of water sizzles in the oil, add the tortillas one at a time, frying for 1-2 two minuets per side. Allow the tortillas to cool on a plate lined with paper towels.
To assemble the tostadas, spread the avocado mixture on the tortillas, layer on the corn, add the shrimp, sprinkle with cheese, top with cilantro, and serve with lime wedges. Serve immediately.
