Have you ever found yourself poking your head into your freezer thinking “hmm, I really need to start using what’s in here”. I have had a bag of frozen raw shrimp, deveined and with their shells removed that I have been saying for months that I’ll make for dinner. Well, last night I finally did! Felt great, and tasted delicious too!
Food & Wine has a great recipe for Chipotle Shrimp Tostadas. Unfortunately, I didn’t have all of the ingredients, so I improvised. Take a look at the recipe link: Instead of the chipotle chile powder, I used chipotle salsa, tossing the shrimp with it, as well as mixing the salsa with the sour cream and coleslaw. (You could also use puréed chipotle peppers, just add a little at a time due to their heat, & remember to discard the seeds.) I swapped out the coleslaw for a broccoli slaw, which I felt had a better crunch. Also left the tomatoes out (sometimes I feel if the tomato isn’t the perfect texture/firmness, it can make the dish soggy and gummy). Oh yes, and the corn tortillas were substituted for flour ones. Personal preference for all. 🙂
Tip: Taste everything as you go and don’t be afraid to experiment. Some people prefer more heat and smokey flavor (from the chipotle), acidity (from the lime), etc.