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Chipotle Ale Shrimp Tostadas

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Keep your serranos and habaneros; in the world of chilies, no player adds more haunting complexity to a dish than chipotles. So why not double up? Ground chipotle powder and a smoky, roasty chipotle ale add alluring heat to flash-sautéed shrimp; pile them atop crispy corn tortillas with avocado, cilantro slaw and a luscious lime crema for tostadas worth their mess.

Makes: 4

  • 2 tablespoons fresh lime juice
  • 2 teaspoons vegetable oil
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 4 cups shredded cabbage, packed
  • 2 tablespoons finely chopped fresh cilantro
  • ¾ cups sour cream
  • 1½ teaspoons finely grated lime zest
  • 1 tablespoon fresh lime juice
  • ½ teaspoon honey
  • ½ teaspoon kosher salt
  • 6 teaspoons vegetable oil, divided
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon kosher salt
  • 1¼ pounds large shrimp, peeled and deveined
  • 4 tablespoons Rogue Chipotle Ale
  • 8 6-inch corn tortillas
  • vegetable oil, for brushing
  • 2 tablespoons minced fresh cilantro, plus additional
  • 2 firm-ripe Haas avocados, sliced
  • lime wedges


• Preheat the oven to 400 degrees F.

• MAKE THE SLAW: Whisk together the lime juice, oil, honey, salt and pepper in a large bowl. Add the cabbage and toss well; refrigerate.

• MAKE THE CREMA: Combine all ingredients in a small bowl; refrigerate.

• MAKE THE SHRIMP TOSTADAS: Combine 4 teaspoons of the oil with the chipotle powder and salt in a shallow dish. Add the shrimp and toss well. Let sit 10 minutes.

• Line two rimmed baking sheets with parchment paper. Brush both sides of the tortillas with oil, and arrange on the baking sheets in a single layer. Bake until lightly golden and crisp, about 8 minutes.

• Meanwhile, heat 1 teaspoon of the remaining oil in a nonstick skillet over medium-high heat. Add half the shrimp and sauté until pink, about 1 to 2 minutes per side. Add 2 tablespoons of the ale, simmer 1 minute, and transfer to a plate. Repeat with the remaining oil, shrimp and ale.

• Fold 2 tablespoons of the cilantro into the slaw. Slather the tortillas with the crema. Top with the slaw, then the sliced avocado. Divide the shrimp over the tostadas and sprinkle with cilantro. Serve with lime wedges.


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