Tequila Shrimp Mini Tostada Shooters
Equipment
- 1 pack skewers for grilling shrimp
- basting brush
- tortilla press
- small/medium cookie cutter
Ingredients
Tequila Shrimp
- 1 lb shrimp
- 1 tsp paprika
- juice of 1 lemon
- juice of 1 lime
- salt and pepper to taste
- 2 oz tequila
Corn Tortillas
- 1 cup masa harina
- 1 cup warm water
- pinch of salt
Guacamole
- 4 avocados
- ½ onion chopped
- ½ bunch cilantro chopped
- 2 tbsps lemon juice
- 1 tbsp lime juice
- salt and pepper to taste
Crema
- 1 cup sour cream
- ½ cup heavy cream
- salt to taste
Instructions
Tequila Shrimp
- If using grill, heat to medium high heat and soak skewers in water for 30 minutes. Place shrimp on skewers before placing on grill. If using a sauté pan, heat over medium high heat for 2 minutes and add 1 Tbsp of oil to pan.
- If using grill, paprika, lemon and lime juice, salt, pepper, and tequila to a bowl. Using a brush, once shrimp is placed on grill, continuously brush shrimp with mixture for 3-4 minutes until cooked.
- If using a sauté pan, add paprika, salt, pepper, lemon and lime juice. Stir shrimp for 2 minutes. Add Tequila to shrimp and sauté for another minute.
Corn Tortillas
- Add masa and salt to mixing bowl. Add water and kneed dough until ingredients are mixed thoroughly. Make 1.5-2 oz balls out of dough and let sit covered for 20 minutes.
- Using a tortilla press, make tortillas. Using a small/medium cookie cutter, cut mini tostada shells.
- Heat flat griddle on high heat. Once hot, place tortillas on griddle for 1-2 minutes each side. Remove from griddle and set aside.
- Heat sauce pot with 2 cups of oil and let heat to 350℉. Place mini tortillas in oil and fry until golden brown. Remove from oil and place in a bowl. Salt mini tostadas and set aside.
Guacamole
- Place avocados, chopped onion, cilantro, lemon juice, lime juice and salt and pepper into a mixing bowl and mix thoroughly. Smooth out avocado as you mix.
- Adjust seasonings to your liking and set aside.
Crema
- Add sour cream and heavy cream to mixing bowl and mix thoroughly. Adjust salt to taste and set aside.
Assembly
- Take a mini tostada shell and place a dollop of guacamole on top. Place shrimp on top of guacamole and drizzle with crema. Garnish with cilantro and salt.
