Shrimp Tostadas
This sparky Tex-Mex-flavoured treat makes the perfect start to an autumn or winter dinner party. For more ideas of what’s in season in November, click here
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INGREDIENTS:
sunflower or grapeseed oil for shallow frying
6 small tortillas
200g creme fraiche or light cream cheese
8 spring onions, or 2 shallots, peeled or trimmed, and finely chopped
3 or 4 tomatoes, seeded and diced
2 tbsp fresh coriander, chopped
2 or 3 pickled jalapeno peppers, chopped
1 tbsp lime juice and grated zest of half a lime
salt
freshly ground black pepper
350g peeled cold water shrimps
½ iceberg lettuce, shredded
1 or 2 ripe avocadoes, peeled and diced
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PREPARATION:
1. Heat the oil in a frying pan, and in it fry the tortillas, one at a time, until crisp. This will take about 2 minutes each. When cool, spread each with creme fraiche.
2. Gently mix, in the order given, the onions, tomato, coriander, jalapeno, lime, shrimps and seasoning. Cover each tostada with shredded lettuce, heap the shrimp mixture on top, and spoon the diced avocado over it, finishing off with any remaining creme fraiche.
Tom Bissell’s wine recommendation
I like the white wines of Alsace, and would serve a Pinot Blanc, available from most supermarkets and many wine merchants. Never an expensive wine, it’s wonderful with seafood and should go perfectly with Frances’ tostada recipe. One of the big Alsace names is Trimbach. Look for his 1999 vintage, which is full of fruit and charm.
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PREP/COOK
INFORMATION:
Prep time:
5 minutes
Cook time:
15 minutes
Serves: 6
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Source: What's in season: November
Frances Bissell
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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