Chile Ancho Shrimp and Avocado TostadasBy: Sonia Mendez Garcia
This dish comes together quickly for a delicious lunch or dinner that's not too heavy but full of flavor.
Shrimp has become one of my “easy-to-cook” ingredients for lunch or dinner. Because I do not live in an area where fresh seafood is abundant, I have to rely on the frozen varieties available to me. So far I have been very happy with the brands at my local market. The hardest part of this recipe is waiting for the shrimp to defrost… waiting and waiting. It just takes a little bit of planning, that’s all!
- 1 pound shrimp peeled and clean
- 4 chiles ancho stems and seeds removed
- 3 chiles de árbol stems removed
- Juice of 1 orange
- Juice of 1 lemon
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 poblano pepper sliced
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 2 tablespoons cilantro chopped
- 1 ripe avocado thinly sliced
- 1 pack store-bought corn tostadas
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- Transfer the chiles ancho and chiles de árbol to a glass bowl with hot water. Let sit for 10 minutes. Reserve.
- When ready, drain and reserve 1 cup of liquid in which the chiles were soaked.
- Add chiles to the blender along with the orange juice, lemon juice, oregano, cumin, smoked paprika, salt, pepper and liquid from the soaked chiles. Blend until smooth. Taste for salt.
- Transfer shrimp to a glass dish, cover with chile ancho sauce and stir well to coat evenly. Cover and chill for 20 minutes. Prep your vegetables while the shrimp marinates.
- Preheat the olive oil in a large skillet over medium/high heat for 3 minutes.
- Add the peppers, garlic and onions. Season lightly with salt and pepper and cook for 5 minutes.
- Add the shrimp and stir fry for just 2 minutes.
- Serve over a corn tostada and garnish with fresh cilantro, avocado slices and lime.