Coconut-Chile Shrimp Tostadas with Pineapple Salsa & Guacamole

Coconut-Chile Shrimp Tostadas with Pineapple Salsa & Guacamole
Photo by Scott Phillips

Ingredients

  • 1 tsp. finely grated lemon zest (from one-half lemon)
  • ½ cup peeled, seeded, and small-diced cucumber (about half a medium cucumber)
  • 1 tsp. unseeded, minced serrano chiles; more to taste
  • 3 cups corn oil
  • 1 recipe Traditional Guacamole
  • 48 shrimp (41-50 or 51-60 per lb.), peeled and deveined
  • 3 Tbs. fresh lime juice
  • + 14 more ingredients
    • 1 bay leaf
    • 2 black peppercorns, coarsely crushed
    • 2 Tbs. sunflower or vegetable oil
    • 2 Tbs. thinly sliced fresh cilantro
    • 14-oz. can unsweetened coconut milk
    • ¼ cup granulated sugar
    • One-half medium stalk celery, roughly chopped
    • 1 medium clove garlic, cut in half
    • Twelve 5-to 6-inch corn tortillas
    • Kosher salt
    • Kosher salt
    • ½ cup small-diced fresh ripe pineapple
    • 3 ancho chiles
    • Kosher salt

Attach a candy thermometer to the side of a 3- or 4-quart saucepan. Add the oil and heat over medium-high heat until it reaches 375°F. Meanwhile, cut the tortillas into 2-1/2- to 3-inch rounds using a biscuit or cookie cutter—cut 2 rounds from each tortilla for a total of 24.Add as many tortilla ...

View full recipe at Fine Cooking

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