I’m recovering from one of those weekends.
You know — the kind of weekend when you eat all the foods, all day long. YOU KNOW. They’re the best kind of weekends but they make for the worst Mondays.
Though this Monday? Not so bad — thanks to these om nom nommy shrimp avocado tostadas.
We took our first trip to my hometown in the Chi-town suburbs with the wee one this weekend, about six hours away (!). But she did so well! I think she was probably excited about all the aforementioned food that I would be eating and, thus, she would be eating (she is my daughter, after all; fruit doesn’t fall far from the tree). On Sunday, my parents hosted an open house so all of our hometown peeps could meet Avery and hold her and snuggle with her and smell her head (people do this… I do this. It’s cool.) and so she could show off her cute dress with little sheep on it.
The husband and I also went out for dinner, just the two of us, for the first time since the babe was born and YOU GUYS — I had my first glass of wine in, like, 11 months. Glory glory.
But enough about the weekend. Let us chat about this delectable creation, shall we? Yes, let’s.
There aren’t many yummier combinations than sauteed shrimp, crispy, fried tortillas and avocados — though let’s be real, anything with avocados in it/on it/with it is yummy. I love with a capital L to make these as an easy appetizer or a quick meal in the summer, whether for dinner parties or parties with my by myself on the couch with a side of “Orange Is The New Black.” They’re especially good with hatch chilies — remember how I have eleventy billion of those? — for that extra craveable kick.
All you have to do is marinate the shrimp in a lightly spicy chile sauce (along with garlic and cumin and lime juice and other yums), fry up some tortillas until they’re nice and crisp-like, whip up a magical guacamole, saute the shrimpies and put it all on top of the tostadas with tomatoes, sour cream and lime wedges. Are you drooling yet? Please tell me I’m not the only one.
So yeah, in case you’re really curious about my exciting evening plans, they’ll probably involve 1) the couch, 2) holding the babe in one hand and 3) devouring many of these tostadas as I recover from the weekend (I like to recover from food with food, you see). It’s going to be great.
- 2 large medium-heat hatch green chiles, thawed, stemmed and seeded (or 1 poblano pepper, roasted, stemmed and seeded)*
- 1½ tablespoons fresh lime juice (from about 1 to 2 limes)
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 ½ lbs frozen cooked peeled, deveined, tail-off shrimp, thawed and patted dry
- Vegetable oil, for frying
- 12 corn tortillas
- 3 avocados
- 3 green onions, thinly sliced (green and white parts separated)
- 2 tablespoons chopped fresh cilantro
- 1 ½ tablespoons fresh lime juice (from about 1 to 2 limes)
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- Sour cream
- Chopped fresh tomato
- Lime wedges
- Place prepared chiles in a blender along with 3 tablespoons water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin and salt. Blend until smooth. Toss in a large bowl with shrimp until coated. Let sit 15 to 30 minutes.
- Meanwhile, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry 1 tortilla at a time, flipping once, 1 minute until crisp and golden brown. Transfer tortillas to a paper towel-lined baking sheet to drain. Remove skillet from heat; drain oil, then return skillet to stovetop.
- Make the guacamole: Halve and pit the avocados; mash until mostly smooth. Add white parts of green onions, cilantro, lime juice, salt and cayenne pepper. Stir to combine.
- Heat reserved skillet over medium-high heat. Cook shrimp 2 minutes until warmed through.
- Assemble the tostadas: Spread guacamole on top of each tostada, then top with cooked shrimp. Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions. Serve with lime wedges.
- *To prepare fresh peppers (whether hatch chiles or poblano pepper) for this recipe, roast them over an open flame on the stovetop until well charred; place them in a plastic bag for 10 minutes, then peel the skins and remove the stems and the seeds. (If you use hatch chiles from the Hatch Chile Store, they are already roasted and peeled.)
Disclosure: I received a sample of hatch chiles from The Hatch Chile Store for review purposes only. All opinions are my own.