Bay Winds® Shrimp Tostada
Bay Winds® Shrimp Tostada
Directions
- Warm oil in deep fryer to 350°F.
Drop 2 tortillas in oil and cook both sides until golden brown.
Drain and reserve on a paper towel.
- In a bowl add chopped jalapeno, onion, tomatoes, and mango.
Add 1 tbsp. chopped cilantro, 1/4 tsp. sea salt and 1/8 tsp. black pepper.
Add juice of 1/2 ea. lime and mix all ingredients well.
Reserve and hold in a refrigerator for a minimum of 30 minutes.
- In a separate bowl add shrimp, 2 tbsp. Roma olive oil, 1/2 ea. lime juiced, 1 tbsp. cilantro, 1/4 tsp. salt and 1/8 tsp, Roma ground black pepper and mix well.
- Place Shrimp on medium heat grill and cook 1-2 minutes per side.
Pull off grill and reserve.
- Cover both tortillas with guacamole.
Add 1/2 the mango salsa on top of the guacamole covering most of the surface area for both tortillas.
Add 1/2 the cooked shrimp on top of the salsa covering both tostadas.
- Garnish with a few leaves of whole cilantro on each tostada.
Ingredients
- 6 oz. Bay Winds® Shrimp, 30/40 count, rpdt/off
- 1 tbsp Peak Fresh Produce® Cilantro, minced
- 1/2 ea. Peak Fresh Produce® Lime(s)
- 1/4 tsp West Creek® sea salt kosher
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp Roma® Oil, Olive
- 2 oz. Peak Fresh Produce® Onion(s), Yellow Jumbo, small dice
- 2 oz. Peak Fresh Produce® 5x6 tomato, small dice
- 1/2 ea. Peak Fresh Produce® Lime(s), juice and zest only
- 2 oz. West Creek® Mango Chunks, IQF, small dice
- 1 oz. Contigo® Sliced Jalapenos, brunoise diced
- 1/4 tsp West Creek® sea salt kosher
- 1/8 tsp Magellan® Black Pepper, ground
- 2 ea. Contigo® Tortilla(s), Flour 6-inch, white
- Brilliance® oil, for deep frying
- 4 oz. Contigo® Guacamole, chunky style
- 3 to 5 leaves ea. Peak Fresh Produce® Cilantro, for garnish
Chef Steven Zabel - Corporate Chef, Performance Foodservice - Chicago.
