Crunch Time Tostadas

Recipe Contest Winner – Nancy Elliot

6 servings

INGREDIENTS:
Dressing:

  • 1 cup buttermilk

  • 1 cup mayonnaise

  • 1 clove garlic, minced

  • 2 canned chipotle peppers, chopped

  • 1/4 cup fresh cilantro, chopped

Football Shaped Tortillas:

  • 6 corn tortillas

  • 2 tablespoons olive oil

  • 1/2 teaspoon Cajun or Creole seasoning

  • 1/4 cup sour cream

Shrimp:

  • 2 teaspoons vegetable oil

  • 24 ounces large Contessa Uncooked Tail-Off Shrimp

  • 2 teaspoons Cajun or Creole seasoning

Ingredients to Assemble Tostada:

  • 4 cups romaine lettuce, thinly sliced

  • 2 cups red cabbage, thinly sliced

  • 1 large carrot, peeled and grated

  • 1 14-ounce bag blue or yellow corn tortilla chips

  • 2 cups cheddar or Monterey Jack cheese, grated

  • 3 roma tomatoes, seeded and diced

  • 1 large avocado, peeled, pitted and diced

  • 1/3 cup queso fresco, crumbled (Mexican cheese)

Steps:
Dressing:

Place buttermilk, mayonnaise, garlic, and chipotle peppers in a blender and blend until thoroughly combined. Transfer to a serving bowl and stir in cilantro. Refrigerate until ready to use.

Football Shaped Tortillas:

Preheat oven to 375º F. Using a sharp knife, cut a large football shape out of the center of each tortilla, discarding scraps. Place the tortillas on a cookie sheet. Brush each tortilla with olive oil, and sprinkle lightly with Cajun or Creole seasoning. Bake until golden and crisp, approximately 8 minutes. Remove from oven and allow to cool. Place sour cream in a small plastic ziplock bag, then snip 1/4 inch off of one corner. Holding the bag at the top, squeeze sour cream through the hole making a 3-inch line across the center of the “football”. Then make four or five 1/2-inch lines across the center line, to resemble the stitching on a football. Pipe a vertical line near each end of the football.

Shrimp:

Heat oil in a large nonstick skillet over medium heat. Add shrimp and sprinkle with Cajun or Creole spice. Sautee until shrimp turn orange outside and opaque white inside. Set aside until ready to use.

Assemble Tostadas:

Combine lettuce, cabbage, and carrot in a large bowl. Place tortilla chips on a platter. Add lettuce and shrimp, top with grated cheese, followed by tomatoes and avocados. Sprinkle with queso fresco and drizzle with dressing. Garnish with football shaped tortillas and serve.