Chile-Seasoned Shrimp Tostada

Ingredients

  • 12 each 6" Yellow Corn Tortilla (06942)
  • 2 oz. Red Chile, minced
  • 1/2 oz. Lime Juice, fresh
  • Olive Oil, as needed
  • 2 lbs. Shrimp, 21/25, peeled and deveined
  • Chile Salt, as needed
  • 24 oz. Refried Black Beans, warmed
  • 12 oz. Lettuce, shredded
  • 6 oz. Pickled Radish, prepared
  • Spicy Avocado Sauce see related recipe

Directions

  1. In a large bowl, combine red chile, lime juice and olive oil. Toss shrimp in marinade and allow to marinate for 1 hour in refrigeration.
  2. Pre-heat grill to medium heat.
  3. To serve: Pre-heat deep fryer. Grill to order 3 oz. of shrimp, until cooked through. Deep fry 1 tortilla until crisp, keeping flat while frying to create a tostada. Place on paper towel for 30 seconds and sprinkle with chile salt. Spread 2 oz. refried black beans on the tostada and top with 1 oz. shredded lettuce, 3 oz. grilled shrimp, ½ oz. pickled radish and drizzle 1 oz. spicy avocado sauce around the top. Serve.

Ingredients

  • 8 oz. Avocado, seeded, skin removed
  • 2 1/2 oz. Lime Juice, fresh
  • 1 fl. oz. Olive Oil
  • Cayanne Pepper, ground, to taste
  • 3 1/4 oz. Sour Cream
  • Salt, as needed

Directions

  1. In a food processor, combine all ingredients and pulse until smooth. Reserve refrigerated.