Smothered Shrimp Tostadas

Name: Smothered Shrimp Tostadas
Yield: serves 4
Ingredients: 2 large (about 1 pound) tomatoes; 2 cloves garlic, unpeeled; 1 canned chipotle chile, seeds removed if desired; 1 teaspoon red wine vinegar; 1/2 teaspoon salt, plus more to taste; 1 pound large shrimp, peeled, deveined, and butterflied; 1 tablespoon olive oil; 12 flat tostada shells, packaged or homemade (see Cooking Notes, page 8); 1 head lettuce (such as iceberg, romaine, bibb, or green leaf), finely shredded; 1 cup Mexican crema, homemade (page 102) or store-bought; 1/4 cup lightly packed fresh cilantro leaves, chopped

December 9, 2011

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

Recipe notes

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