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!
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