Shrimp Tostada

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. Preheat your oven to 350 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of corn tortillas (a). You will be making 2 tostadas per person. Place a tortilla in the pan and cook for 1-2 minutes on each side. Then place on a baking tray lined with foil. Repeat with the remaining tortillas. Put the tray in your 350 degree oven and bake for 5-7 minutes (or until toasted).
3. While the tortillas are baking, make the guacamole. Pour the guacamole starter (b) into a mixing bowl.Cut the avocado (c) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
4. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Use a spoon to scoop the avocado slices out. Insert the edge of the spoon between the skin and the flesh of the avocado and scoop all the way around. Place the slices of avocado in a small bowl and mash with a fork.
5. Add the mashed avocado into the bowl with the guacamole starter and mix well with a spoon. Season with salt and pepper to suit your taste.
6. At this point your tortillas should be ready. Remove from the oven and let them rest on the tray.
7. Carefully wipe out the skillet or pan you used for the tortillas and put back on the stove over medium-high heat. Add 1 tbsp of oil or enough to coat the bottom of the pan. Place the marinated shrimp (d) in the pan. Use tongs to spread them out evenly so each shrimp is touching the bottom of the pan. Cook for 90 seconds, then flip the shrimp over and cook the other side for 60 seconds (or until the shrimp is opaque). When the shrimp is cooked to your liking, remove from the heat.
8. To serve, place a crispy corn tortilla on your serving plate and spread guacamole on top. Add pieces of shrimp and savoy cabbage (e). Drizzle creamy guajillo sauce (f) over the shrimp tostada. Finish with pickled red onion & poblano (g).