Shrimp Tostada
with Avocado Purée, Pickled Red Onion, and Cilantro
Shrimp Tostada with Avocado Purée, Pickled Red Onion, and Cilantro
8
servings45
minutes20
minutes8
minutesChef Derick Kuntz loves this tostada bite with our Rosé. The brightness of the Rosé helps to cut through the richness in the avocado purée. The spice on the shrimp is also tempered by the acid in the Rosé. Truly a summertime treat.
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Ingredients
- SHRIMP
1/2 lb 1/2 shrimp (aprx 10)
- AVOCADO PURÉE
1 1 avocado
1 1 lime, juiced
- TOSTADA
10 pack 10 6in blue corn tortillas
1 Tbsp 1 salt
1 tsp 1 ground cumin
1 bunch 1 cilantro, chopped
- PICKLED RED ONION
1/2 1/2 red onion, julienned
1/4 cup 1/4 white vinegar
1/4 cup 1/4 sugar
1/4 cup 1/4 water
pinch salt
Directions
- PICKLED RED ONION
- Place onions into a bowl.
- Add all other ingredients into a small sauce pot and bring to boil.
- Take off heat and let cool.
- Pour cool liquid over onions.
- Place in refrigerator overnight to pickle.
- AVOCADO PURÉE
- Place avocado and juice of lime into a blender.
- Purée until smooth.
- TOSTADA
- Punch out 1 inch rounds in tortilla, you should get 5-6 from each tortilla.
- Mix salt and cumin together.
- Fry or bake tortilla rounds until crispy.
- While tostadas are still warm, sprinkle with cumin salt.
- SHRIMP
- Cut the shrimp into quarters by first butterflying and then cutting in half.
- Coat the shrimp with B Cellars Spice Blend #10.
- Sautée on high heat until cooked through.
- ASSEMBLY
- Pipe avocado purée onto tostado.
- Top with shrimp.
- Garnish with pickled red onion and cilantro.
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Pairing Suggestions
Chef Derick Kuntz loves this tostada bite with our Rosé. The brightness of the Rosé helps to cut through the richness in the avocado purée. The spice on the shrimp is also tempered by the acid in the Rosé. Truly a summertime treat.
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