Tostadas De Camarones A La Parrilla Recipes

Steps:

• 1. In a medium deep skillet heat cup of canola oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides aboiut 2 minutes per tortilla. remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
• 2. Have a grill pan ready to pre heat, but do not heat yet. In a large bowl squeeze the juice of one lime over the shrimp. Use one tabelspoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin,& oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
• 3. In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes, tomatos, Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayanne pepper, and a little more chipotle powder about 1/4 tsp. Mix all very well. Pour over the shredded cabbage and mix real real good. Taste to see if seasonings are right. You might want a little sweeter add a little more honey.
• 4. Now heat the grill pan, add a tabelspoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
• 5. Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avacado slice, and serve with a lime wedge. Pass the salsa. I usually serve with a tomatillo salsa or red salsa. Enjoy

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Steps:

• Calienta la parrilla a fuego medio-alto.
• Licúa la salsa para asar y los chiles hasta que queden homogéneos. Corta cada rebanada de jamón a lo largo en 4 tiras. Alterna los camarones y el jamón al insertarlos en 8 brochetas.
• Asa las brochetas de 5 a 7 min. o hasta que se pongan rosados los camarones, volteándolas de vez en cuando y barnizándolas con la mezcla de salsa para asar.
• Espolvorea las brochetas con el queso.

Steps:

• Calienta la parrilla a fuego medio-alto.
• Pon los chiles y los elotes sobre la parrilla. Asa los chiles, volteándolos de vez en cuando, durante 10 min. o hasta que se ennegrezcan; transfiérelos a un tazón. Tápalos con envoltura plástica. Asa los elotes, volteándolos de vez en cuando, de 5 a 10 min. más o hasta que estén blandos; retíralos de la parrilla.
• Inserta los camarones en brochetas; ásalos, untándolos frecuentemente con 1/4 taza de aderezo, durante 4 min. o hasta que se pongan rosados. Entretanto, licúa el aderezo restante y el aguacate hasta obtener una mezcla homogénea.
• Pela los chiles y quítales las semillas y las venas; córtalos en tiritas. Desgrana los elotes. Mezcla los chiles con los granos de elote y los camarones. Pon las tostadas sobre la parrilla; ponles encima el queso. Ásalas 2 min. o hasta que se derrita el queso. Quítalas de la parrilla. Cúbrelas con la mezcla de camarones y la de aguacate.