Recipes from Mexico :: Mexican Main Dishes Seafood
Canola (or other vegetable) oil for frying
4 to 6 (6-in., 15 cm) corn tortillas
1 Tbsp. (15 ml) butter
1 med. onion, finely chopped
1 large tomato, seeded and finely chopped
1/2 pound (225 g) peeled shrimp, chopped
Salt and freshly ground pepper to taste
1/4 c. (60 ml) freshly grated Parmesan cheese
1 to 2 c. (250 - 500 ml) finely chopped lettuce,
lightly dressed with oil and vinegar
Heat about 1/2 in. (1 cm) of canola (or other vegetable) oil in a small skillet over moderate heat and fry the tortillas, one at a time, until crisp. Drain on paper towels.
Heat the butter in another skillet over moderate heat and sauté the onion until tender but not brown, about 5 mins.
Add the tomato and sauté for 3 to 4 mins.
Add the shrimp and sauté until the shrimp are pink and firm to the touch, about 3 mins.
Season with salt and pepper and cover the tostadas with the shrimp mixture. Top with the grated Parmesan and the dressed lettuce.
Serves 4 to 6 as an appetizer.
