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Shrimp Tostadas with Orange and Avocado
These tostadas are all about contrasts—in flavor and texture, as well as color. Gently poaching the shrimp keeps them plump and tender, and using a skillet ensures quick, even cooking. We use extra-large (size 21/25) shrimp so there are fewer to peel and devein. And since they’re on the large side, there’s less risk of overcooking. Cutting the shrimp into pieces after poaching makes for easier eating. Look for tostadas—corn tortillas that are fried flat until crisp—either in the international aisle of the supermarket or near the fresh tortillas or boxed taco shells. If your tostadas aren’t perfectly snappy, refresh them by heating them in a 325°F oven for five to six minutes; before topping, let them cool so they crisp.
4 to 6
Servings
Tip
Don’t let the water in the skillet reach a boil. A gentle simmer is all that’s required to gently cook the shrimp.
40 minutes
Ingredients
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1½
pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined
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Kosher salt and ground black pepper
Directions
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01In a 12-inch skillet, distribute the shrimp in an even layer. Add water to cover and sprinkle in 1 teaspoon salt. Cover and bring to a gentle simmer over medium; this should take 6 to 9 minutes, and the shrimp should be pink and curled. Transfer the shrimp to a cutting board; discard the water. Cut the shrimp into 1-inch pieces. In a medium bowl, whisk together the orange zest and juice, oil, vinegar, chipotle and adobo sauce, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the onion.
