Flamed Shrimp Chipotle Tostadas

Total Time:
25 min
10 min
15 min

8 tostadas

  • Spicy Chipotle Crema:
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Pinch salt and coarsely ground black pepper
  • 3 canned chipotle chiles in adobo, plus more if desired
  • Tostadas:
  • 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
Watch how to make this recipe.
  • 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.

The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.

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