Shrimp tostadas with guacamole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ***guacamole*** | ||
| 2 | larges | Avocado |
| 2 | teaspoons | Fresh lime juice |
| ½ | teaspoon | Salt |
| 2 | Green onions cut into 1\" | |
| Lengths | ||
| 1 | small | Tomato peeled; quartered |
| 1 | Cl Garlic | |
| 1 | small | Hot chili pepper seeded |
| Halved lengthwise | ||
| ***shrimp and tostadas*** | ||
| Oil for frying | ||
| 8 | Tortillas (fresh) | |
| 32 | mediums | Shrimp |
| 1 | can | 16 oz refried beans |
| 2 | tablespoons | Oil |
| Fresh salsa (not cooked) | ||
| Small bowls of chopped lettuce, onion, | ||
| Queso fresco (mex. cheese), | ||
| Parsley. | ||
Directions
Guacamole: Cut avocados in half and remove pits, Scoop avocado meat out of shell and place in food processor, add lime juice, process until pureed.
Add salt, onion, tomato, garlic, and small hot pepper to mixture and process again until finely pureed. Transfer to small bowl to bring to table.
Fry tortillas: Heat 1" of oil in a shallow 8"-9" skillet. Slide tortillas one by one into oil and fry on each side till golden. Remove immediately, drain on papper towels.
Grill shrimp, prepare beans:
Thread shrimp onto 8 10" skewers and grill over coals. While shrimp cook, transfer refried beans from can to saucepan Add 2 tbls. oil, stir well, and heat over low heat. When shrimp are cooked, remove the skewers transfer to small dish and bring to table.
Guest should make their own tostadas. Spread the refried beans on top of a fried tostadas. Arrange shrimp over this and spoon a little salsa and guacamole over shrimp. Then add a little lettuce, onion and cheese over the top. Top with parsley or cilantro.