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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.