It’s hard to describe my real love for some good, fresh seafood. It’s also quite comparable to my love for some good, fresh Mexican food. Here I’ve come up with a new favorite dish combining BOTH of these favorites.
I literally live less than 10 minutes from the beach, so we have a lot of fresh seafood shops around here. The gulf is famous for it’s shrimp, and I could literally have them every single day. I like to get the extra large shrimp from a favorite hidden little seafood shop in Bon Secour (Aquila). When I bought these, I had no idea what I was going to do with ’em, but since it was the weekend, I wanted to make something a little different and full of flavor and spice.
I feel like SNL’s Stefon when I say these tostadas have everything ~ the big, beautiful Chipotle marinated gulf shrimp, a spicy Serrano pico de gallo, black bean puree, lime-cilantro rice, and a chipotle sour cream to top it off. I decided to cut the rounded edges off the corn tortillas and make them into squares– maybe so they’d look nice on my ‘square plates’ .. I dunno, but I liked how they turned out!
I used a rice maker to cook the white rice. I literally just bought another one because my old one died and I feel like its a necessity (for me) — the rice is so freakin easy to cook because you literally just throw everything in there, turn it on, and don’t worry about it until its finished, then it’ll keep it warm for ya! This is like the one I have.. it’s worth the investment, I tell you!
- Mix all ingredients in a medium bowl and let sit in fridge until ready to serve.
- Mix all ingredients in a medium bowl or toss all together in a large Zip-Lock bag with the shrimp, and let marinate while preparing everything else.
- In a medium pot, melt butter over medium-high heat and add yellow onion. Saute for 3-4 minutes until onions start to become soft, then add the beans and chili powder. Cook for about 10 minutes until warmed through, and remove from heat. Add to a food processor and pulse until smooth.
- Add rice, water, and butter to a rice cooker and let cook until finished. When done, add lime zest, lime juice, and cilantro. Season with salt and pepper.
- Mix ingredients together thoroughly and add to a squeeze bottle.
- Add oil to a medium-large saute pan and heat oil to 350 degrees F. Add tortillas (I could fit 2 at a time) and fry 2-3 minutes on one side, then flip and fry another 1-2 minutes on the opposite side, until just starting to turn darker and crispy. Remove from oil to a paper towel or cooling rack (over paper towels) and sprinkle with salt. Repeat with the remaining tortillas.
- To cook the shrimp, melt 1 tablespoon butter in a large saucepan over medium-high heat. Add half of the shrimp and cook 3-4 minutes per side until opaque. Remove from heat and repeat with remaining shrimp.
- To assemble: Lay fried tortilla on plate and spread with black bean puree. Top with rice, pico de gallo, shrimp, and drizzle with the sour cream. Garnish with cilantro and lime slices if you want.
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