Tuesday, 26 June 2012

Avocado-Dressed Shrimp a la Mexicana

Tostadas are awesome as they are naturally gluten-free, crispy and flat and delicious, and perfect for piling on all sorts of great flavours. They even come in different sizes, but we like the 4-inch ones for lunches and dinners. They can be messy, but that's part of the fun.

The other day one of our cooking club members, Michelle, made these delicious looking tostadas with avocado and shrimp and I knew I had to make them right away. Who doesn't love avocado and shrimp? Together they make one happy mouthful. Add in some veggies and seasonings and you have the perfect bite, my friend. Especially if that bite is on a crispy tostada.

I made a couple of changes to mine, feel free to put your own spin on them.

Happy munching!

Avocado-Dressed Shrimp a la Mexicana
Camarones a la Mexicana con Aguacate
Recipe from Season 6 of Mexico - One Plate at a Time, Rick Bayless
Online recipe source here.


12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
1 medium white onion, chopped into 1/4-inch pieces
1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup) (I used red pepper)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium avocado, pitted, flesh scooped from the skin and chopped
1/3 cup (loosely packed) chopped cilantro, plus sprigs for garnish (or parsley)Salt
(I garnished with some carrot strips for contrasting colour)


In a medium bowl, combine the shrimp, onion and tomato.  Measure the lime juice into a food processor or blender.  Cover and turn on.  Drop in the chile(s) and, when chopped, turn off and scoop in the avocado and cilantro.  Blend until smooth.  Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon.  (You will have about 1 1/2 cups.)

Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate.  When you're ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it's ready.

Rick Bayless @IHCC button rounded IHCC