Prep 20 mins
Cook 10 mins
Recipe by Sue Torres from "A Denim & Cockatil Guru's Mexican Fiesta," Food & Wine Magazine, 01/2008 edition. "I created this dish late one night when I was hungry and tired of my menu," Sue Torres says. "The tequila adds a little smokiness to the shrimp, and I liked the great textural difference between the creamy avocado and the crispy tostada." At Los Dados, Torres fries homemade tortilla rounds to make the base for this crunchy appetizer; here, we’ve substituted store-bought chips. Fast & healthy.
- 1 Hass avocado, mashed
- 1⁄4 cup finely diced fresh pineapple
- 1⁄2 cup drained canned black beans
- 2 scallions, finely chopped
- 3 tablespoons fresh lime juice
- salt & freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 3⁄4 lb medium shrimp, shelled, deveined and cut into 1/2-inch pieces
- 2 large garlic cloves, minced
- 2 tablespoons silver tequila
- 3 1⁄2 ounces chipotle chiles in adobo, seeded and minced
- 1 tablespoon unsalted butter, cubed
- 24 large round tortilla chips
- In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
- Heat a large skillet until very hot.
- Add the oil and heat until shimmering.
- Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
- Remove the skillet from the heat and add the tequila.
- Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
- Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
- Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
- Drizzle some of the tequila sauce on top and serve right away.