Shrimp Tostadas and Watermelon Salsa

Shrimp Tostadas and Watermelon Salsa

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by Andria Gaskins

WCNC.com

Posted on August 2, 2013 at 1:03 PM

Updated Monday, Aug 5 at 9:06 AM

www.queencitykitchen.com

Watermelon Salsa
 3 cups diced seedless watermelon
 1 cup diced English cucumber
 1 mango, peeled and diced
 2 Roma tomatoes, seeded and diced
 2 Serrano peppers, seeded and minced
 1/4 cup chopped red onion
 1 teaspoon lime zest
 2 tablespoons fresh lime juice (2-3 limes)
 1 tablespoons honey
 1/4 teaspoon kosher salt
 1/4 cup chopped fresh cilantro, plus more for garnish
 
Vegetable oil, for frying
 
12 corn tortillas
 
Kosher salt, for sprinkling
 
  Shrimp
 1 teaspoon kosher salt
 1 teaspoon cumin
 1/2 teaspoon coarse ground black pepper
 1/2 teaspoon chili powder
 1/4 teaspoon garlic powder
 1 tablespoon fresh lime juice (1-2 limes)
 1 1/2 pounds large shrimp, peeled and deveined
 2 tablespoons vegetable oil
 3 cups shredded Napa cabbage
 Avocado Cream Sauce, recipe follows


 
Combine watermelon, cucumber, mango, tomato, peppers, onion, lime zest, lime juice, honey and salt in a mixing bowl. Toss in cilantro. Season, to taste, with salt. Refrigerate until ready to serve.
 
Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until hot. Fry  tortillas over until lightly golden on both sides, about 1-2 minutes. Drain on paper towels and sprinkle with salt.
 
Mix the salt, cumin, pepper,  chili powder, garlic powder and lime juice in a large bowl until combined. Add the shrimp. Toss to coat.

Avocado Cream
1 medium avocado, peeled, pitted, and cut into chunks
1/2 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons milk
2 tablespoons fresh cilantro, chopped
1/4 teaspoon kosher salt
1/4 coarse ground black pepper
1/4 teaspoon cumin
Pinch red pepper flakes
 
Place avocado, sour cream, lime juice, milk, cilantro, salt, pepper, cumin and red pepper flakes in a food processor and process until smooth. Cover and refrigerate.
 
Note: For a thinner sauce, add milk to desired consistency. Season, to taste, with salt and pepper.
 

 

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook shrimp until just pink, stirring constantly, 3 to 5 minutes. Do not overcook.
 
To assemble, top the tortillas with cabbage, then shrimp. Drizzle with avocado sauce and top salsa. Garnish with cilantro and serve.
 

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