24 Feb Shrimp & Avocado Tostada
Our Durant Jalapeño Fused Olive Oil is the perfect compliment to these easy to make and delicious Oregon Pink Shrimp and Avocado Tostadas! Whether you’re day dreaming of tropical Mexican beaches on a cold winter’s day or need any easy meal on those hot summer nights and you don’t want to cook, give these tostadas a try. The Durant Jalapeño Fused Olive Oil captures and preserves all the grassy chili notes of fresh jalapeño without the biting heat. It’s really one of our favorites here in the Durant kitchen.
Recipe courtesy of Durant Culinary Directors, Chef Eric Bartle and Sara Kundelius
In a shallow pan, heat 2 cups of your preferred fry oil and fry 8 corn tortilla shells until golden and crispy. Drain, lightly season and set aside.
* You can also buy pre-made tostada shells and make it easy on yourself!
In a small bowl, mash the ripe avocado with the minced garlic, 1/2 tsp. of Durant Black Garlic Salt, juice of half a the lime(save other half for the shrimp, and 2 Tbsp. of Durant Jalapeño Fused Olive Oil
Set aside mashed avocado.
In another bowl, mix your cooked Oregon pink shrimp(drained of any excess juices) with the juice of one orange, the juice of 1 1/2 limes, 1/2 tsp. Durant Black Garlic Salt, diced cucumber, and 2 Tbsp Durant Jalapeño Fused Olive Oil
Mix and keep cold until plating.
To plate, lightly smear a thin layer of the mashed avocado over all your tortillas, then evenly divide the marinated shrimp and cumber over the tostada shells. Garnish each tostada with the sliced red onion and picked cilantro leaves.
Finish with a little extra drizzle of Durant Jalapeño Fused Olive Oil.
Enjoy with a chilled glass of Durant Sauvignon Blanc or Rosé!
Ingredients
Directions
In a shallow pan, heat 2 cups of your preferred fry oil and fry 8 corn tortilla shells until golden and crispy. Drain, lightly season and set aside.
* You can also buy pre-made tostada shells and make it easy on yourself!
In a small bowl, mash the ripe avocado with the minced garlic, 1/2 tsp. of Durant Black Garlic Salt, juice of half a the lime(save other half for the shrimp, and 2 Tbsp. of Durant Jalapeño Fused Olive Oil
Set aside mashed avocado.
In another bowl, mix your cooked Oregon pink shrimp(drained of any excess juices) with the juice of one orange, the juice of 1 1/2 limes, 1/2 tsp. Durant Black Garlic Salt, diced cucumber, and 2 Tbsp Durant Jalapeño Fused Olive Oil
Mix and keep cold until plating.
To plate, lightly smear a thin layer of the mashed avocado over all your tortillas, then evenly divide the marinated shrimp and cumber over the tostada shells. Garnish each tostada with the sliced red onion and picked cilantro leaves.
Finish with a little extra drizzle of Durant Jalapeño Fused Olive Oil.
Enjoy with a chilled glass of Durant Sauvignon Blanc or Rosé!