Unbelievably Delicious Garlic Shrimp Tostada -- You HAVE to See What Makes It the BEST!

I never see tostadas made like mine. I've not been to a restaurant yet that makes them this way. My dad made them this way when we had the restaurant and they are the BEST you will every eat. These are scrumptious!
__ GET THE RECIPE __

Like my content? Support my channel by buying me a cup of tea!
https://www.buymeacoffee.com/RockinRobin

Here Are My Most Popular Recipes To Try:

How To Make Golden Milk: https://youtu.be/fOBpBGlr36o

Ward Off Colds & Flu With TURMERIC Tea: https://youtu.be/VzC7NO75_mU

Oven Fried Chicken That Tastes Deep Fried: https://youtu.be/7-WEdqJBXoQ

How To Make Eggplant Taste Like Fried: https://youtu.be/XQTkGAim3fg

How To Cook Bacon In A Pan Perfectly: https://youtu.be/89KXnvSSN6Q

The Best Tuna Melt Sandwich Recipe On Sourdough Bread: https://youtu.be/JhUOA1m4J_M

Follow Rockin Robin On Social Media:

Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: http://bit.ly/2ImiqGc

Connect with me on FACEBOOK: http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Instagram: http://instagram.com/RockinRobinCooks

Amazon Store for Rockin Robin Cooks
https://www.amazon.com/shop/rockinrobincooks

Kitchen Tools I Like:
Tortilla Warmer
http://amzn.to/2FGq24U

Lodge cast iron 12 inch pan
http://amzn.to/2rz3Pn4

Global 8 inch Chef Knife
http://amzn.to/1TFZYYh

Baking Sheet Tray
http://amzn.to/2EpdtyA

Wooden Spoons
http://amzn.to/2jFvhvw

Instant Read Thermometer
http://amzn.to/2nLXT3A

Taco Holders
https://amzn.to/2Pn62xE

Garlic Shrimp Tostadas
Ingredients:
1. Frozen, raw, wild shrimp, deveined, peeled and tails removed, defrosted in colander under cold water for 3 - 5 minutes. Patted dry with paper towels. Plan for 5 or 6 shrimp per tostada or whatever amount you like.
2. of a large avocado per tostada
3. Pre-made salad, use those with iceberg, or romaine lettuce only for best results. You want a crunchy lettuce so it will hold up well.
4. Organic corn tortillas
5. Avocado oil
6. 3 green onion, sliced and chopped
7. A handful of fresh cilantro, chopped
8. 1 jalapeno, seeds and membrane removed, sliced and then given the super fine dice.
9. 1 large handful of baby grape tomatoes, cut into bite-sized pieces.
10. Cotija cheese, crumbled. Can use other crumble cheeses like feta or goat cheese.
11. 10 cloves of garlic, use a garlic press to make this easier
12. 1 lime
13. 1 tsp. Ancho Chile powder
14. Red pepper flakes, a few shakes

Dressing:
cup of extra virgin olive oil
cup of apple cider vinegar (with the mother)
Heaping tsp. Garlic powder
A good pinch of salt
Several cracks of pepper

Directions:
First we will make the tostada shells. Place inch of avocado oil in a small frying pan over medium high heat. Once the oil is hot (it will begin to smoke) about 380 - 400 degrees F., place one tortilla carefully into the oil. It should bubble up right away. Turn the tortilla over frequently with a pair of tongs until the bubbling subsides and the tortilla turns a golden brown and is crispy. Place the cooked tortillas on a paper towel covered plate to drain.

Next, take out the number of frozen shrimp you need and place it in a colander and run cold water over the shrimp until it is defrosted, about 3 - 5 minutes. Then place the shrimp on paper towels and blot with more paper towels to remove as much moisture as possible from them. Place them in a bowl.

Make the dressing by placing all the ingredients in a blender and mix until creamy looking. Store in a small mason jar for up to a week in the refrigerator.

To season the shrimp, add the Ancho Chile powder, red pepper flakes, the minced garlic and a drizzle of olive oil. Toss to coat the shrimp. Set aside to marinate.
Prepare the salad by adding all the ingredients to a bowl: the lettuce, the green onion, cilantro, jalapeno, and tomatoes.

In another bowl, combine the avocado, salt, lime juice and minced jalapeno with a masher.

You can keep the tostada shells warm in a warm oven if you choose.

To Assemble:
Take a tostada shell and place a good amount of avocado mash ( cup approx.) on top and spread it evenly across the whole shell.

Add the desired amount of shrimp along with those garlic bits on top of the avocado mash and then top the shrimp with a nice handful of salad. Now add a few teaspoons of the dressing (the secret ingredient) over this tostada and top it off with a sprinkle of cotija cheese.

This is the best tostada! Make it and let me know what you think!

Thanks for watching and sharing!
Rockin Robin
P.S. Please share this video: https://youtu.be/E6Ctt-ONhgY
Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you.
Thank you very much for your support! ~ Rockin Robin

#RockinRobinCooks
#shrimptostadas
#mexicanrecipes