Ingredients
- 12 each 8" Fry-Ready Tortilla
- Olive Oil, as needed
- 12 oz. Onion, sliced
- 1 1/2 oz. Garlic, minced
- 1/4 cup Plus 2 Tbsp Vadouvan Spice Blend
- 36 oz. Coconut, milk
- Salt, to taste
- 30 oz. Shrimp, 31-35
- 3/4 cup Red Onion, small dice
- Cilantro, picked as needed
- 12 each Lime Wedges
Directions
- Sauté onion and garlic until softened. Add Vadouvan and cook an additional minute. Add coconut milk and bring to a simmer. Reduce to 24 oz., stirring occasionally as to not scorch the sauce. Allow the sauce to cool slightly, transfer mixture to a blender, and puree until smooth, hold hot for service.
- Season shrimp and grill until cooked through. Hold hot for service or cook to order.
- To create one tostada, fry one 8” Mission® Fry-Ready™ Tortilla according to package instructions and drain. Spread with 2 oz. of the vadouvan puree, and top with 1 tbsp. onion, 2 ½ oz. shrimp, and garnish with cilantro. Serve with a lime wedge.
