| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 tostadas |
Ingredients
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Pinch salt and coarsely ground black pepper
- Pinch salt and coarsely ground black pepper
- 3 canned chipotle chiles in adobo, plus more if desired
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 onion, finely chopped
- 2 pounds peeled large or jumbo shrimp
- Salt and coarsely ground black pepper
- 1/4 cup tequila, for flambeing
- 8 tostadas
- Chopped fresh cilantro, for garnish
Instructions
- For the spicy chipotle crema: In a blender, add the sour cream, milk, olive oil, garlic powder, salt, pepper and chiles and blend until combined. You can always add more peppers for a hotter sauce. Set aside.
- For the tostadas: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and saute until translucent. Season the shrimp with salt and pepper and add to the skillet. Cook until the shrimp start to change to a pinkish tone, 3 to 5 minutes. Add the tequila to the skillet and tilt the skillet slightly over the burner to ignite it. Remove the skillet from the heat and let the flames subside, then return it back to medium-high heat. Add the chipotle crema, bring to a simmer and cook until fully combined and warm, about 2 minutes.
- Divide the shrimp mixture among the tostadas and sprinkle with the cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 434 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 232 mg |
| Sodium | 1012 mg |
Reviews
This is so simple and delicious. I top mine with lemon picked shallots and arugula. Must try.
Chicken breast, diced fairly small, is a great substitute in this recipe. I’ve made this a few times and it’s great. The tequila gives this recipe a great flavor!
Esto está riquísimo! Needed something great, fast and easy, Marcela you delivered!!!!!
So, so good!!! Didn’t use the tequila since we didn’t have any in the house, but otherwise followed the recipe. Had all ingredients in the house and it was super easy and fast to make. We used three chiles and we all found it to be fine. My teen girls and husband can’t get enough of this recipe. So far Marcela’s recipes have been awesome. Gotta support the local girl 🙂
I have made these twice now and my husband and I love them. You can control the heat by how much chipotle you put in. You can also control how much sauce goes into a tortilla or tostada by pulling the shrimp out and spooning sauce on. So very flavorful.
We love these! Was a little hot for some so second time around I used 2 peppers and they liked it better.Only critique would be the pickled onions make this dish and I think that should be attached or mentioned since if you didn’t see the episode you might skip this tasty addition. Vinegary pop is so great with the smoky shrimp and the fresh taste of the cilantro. Don’t skip the onions!
We absolutely loved this! We are even thinking of tossing the mixture with angel hair pasta for a different way to serve this delicious dish. Thanks Marcella!
Loved it! I’m making it again tomorrow for 5 de mayo! Even my husband who is British loved it and ate 4 tostadas! very spicy with 3 peppers so I think next time I’ll use 2 instead.
Not good. I was excited to try this but the spicy chipotle crema was way too much. Maybe the crema should be a topping or added to a slaw, but it was overwhelming to have the shrimp smothered in it. Much hotter than I expected. My husband who eats jalapeno peppers like candy felt it was too hot.
It’s in the recipe. Jeff put it all in the blender. Sour cream , milk, 3 chipotle peppers salt and pepper olive oil and garlic powder. Blend until combined