INGREDIENTS:
1 T olive oil
½ # shrimp, peeled, deveined, coarsely chopped
1 T. lime juice
1 clove garlic, minced
Salt and pepper to taste
2 C half and half
2 whole chipotles, from can, chopped (use less for a milder sauce)
½ C Parmesan cheese, grated + 2 T topping the dish
3 T chopped fresh cilantro
6-8 six inch diameter corn tostadas
Garnish with homemade or high-quality store bought pico de gallo and additional cilantro
METHOD:
Preheat oven to 375°.
Coarsely chop shrimp, then sauté in oil in a large pan over high heat just until firm. Add lime juice and garlic, and cook one minute. season to taste with salt and pepper. Remove shrimp from pan and set aside.
In the same skillet, simmer half and half and chipotles until reduced by half (15 minutes). Taste for flavor. Stir in a small amount of adobo sauce from can if a spicier sauce is desired; stir in cheese. Cook until thick (1 minute).
Off heat return cooked shrimp to pan and stir in cilantro.
Add tostadas to the pan in a single layer, breaking them to fit nicely and gently poke them down into the sauce. Take care to leave a cushion of sauce beneath the first layer of tostadas to prevent them from sticking to the bottom of the pan. Continue to add tostadas to make a second layer until you have two more or less complete layers of tostadas and shrimp pieces submerged in the sauce. Sprinkle with a parmesan.
Bake for 10-12 minutes until top is browned and tostadas are softened but still retain a bit of bite. Let rest for 5 minutes before serving. Garnish with pico de gallo and fresh cilantro.
