Chipotle-Lime Shrimp Tostadas

It’s hard to describe my real love for some good, fresh seafood. It’s also quite comparable to my love for some good, fresh Mexican food. Here I’ve come up with a new favorite dish combining BOTH of these favorites.

I literally live less than 10 minutes from the beach, so we have a lot of fresh seafood shops around here. The gulf is famous for it’s shrimp, and I could literally have them every single day. I like to get the extra large shrimp from a favorite hidden little seafood shop in Bon Secour (Aquila). When I bought these, I had no idea what I was going to do with ’em, but since it was the weekend, I wanted to make something a little different and full of flavor and spice.

I feel like SNL’s Stefon when I say these tostadas have everything ~ the big, beautiful Chipotle marinated gulf shrimp, a spicy Serrano pico de gallo, black bean puree, lime-cilantro rice, and a chipotle sour cream to top it off. I decided to cut the rounded edges off the corn tortillas and make them into squares– maybe so they’d look nice on my ‘square plates’ .. I dunno, but I liked how they turned out!

I used a rice maker to cook the white rice. I literally just bought another one because my old one died and I feel like its a necessity (for me) — the rice is so freakin easy to cook because you literally just throw everything in there, turn it on, and don’t worry about it until its finished, then it’ll keep it warm for ya! This is like the one I have.. it’s worth the investment, I tell you!

I added some crumbly Mexican cheese at the end, but it’s completely optional, I just think it’s pretty (and tasty!) Try a queso fresco or cotija.