Fried corn tortillas (tostadas) are a great base for spicy shrimp and zingy sour cream. Make them when you don’t mind a little messy eating, as they’re best picked up with your hands to eat.
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This recipe inspired an hors d'oeuvre that was the unexpected hit of our Super Bowl party. Only two modifications: first, I chopped the raw shrimp, then marinated it as called for in the recipe. Second, I used small, round corn tortilla chips. Otherwise, I followed the recipe exactly. I put a dollop of the sour cream mix on each chip, then a bit each of the cabbage, avocado, and shrimp. Finally, a gave each a little cilantro and squeezed a lime over the batch. Delicious recipe!
I made these with prepared tostadas (Whole Foods), eliminating one step. Warmed them up slightly in the oven while making the shrimp. This was a unique dinner--loads of flavours, quick and easy. Loved it and my guest bought the tostadas the next day to make her own! The highest compliment!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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