Shrimp Avocado Recipe
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- 2 dried ancho chile peppers, stemmed and seeded
- 3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
- 3 tablespoons vegetable oil, plus more for frying
- 1 large clove garlic, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 1 1/2 pounds medium shrimp, peeled and deveined
- 12 corn tortillas
- 3 avocados
- 3 scallions, thinly sliced (white and green parts separated)
- 2 tablespoons chopped fresh cilantro
- Sour cream and diced tomato, for topping
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute.
- Transfer to a bowl and cover with hot water.
- Let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender.
- Add 1 1/2 tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each cayenne and salt.
- Puree until almost smooth.
- Toss with the shrimp in a large bowl.
- Refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat.
- One at a time, fry the tortillas, turning once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados.
- Scoop the flesh into a bowl and mash.
- Mix in the scallion whites, 1 1/2 tablespoons lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes.
- Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas.
- Top with the shrimp, some sour cream and diced tomato, and the scallion greens.
- Serve with lime wedges.