Mini Shrimp & Guacamole Tostadas

Mini Shrimp & Guacamole Tostadas-Joseph Sciascia

Yield 8 to 10 servings: Makes 36 small bites

A client of mine calls this “crack” since she loves it so much and they are so addictive.  Appetizers at parties should be addictive; especially if they are so full of flavors, like these are…It’s like a party going on in your mouth.  This recipe is so easy to put together and the results are truly delicious.  These are great any time of year and are great at any kind of get together; pair these with a margarita or a glass of sangria and its Fiesta time for sure!

Ingredients

36 Frozen or fresh cooked tail off large shrimp (31 to 35 per pound size), thawed

8 oz. of Cotija cheese, crumbled

6 – 8 inch flour tortillas: cut 6, 2 inch circles out of each with a biscuit cutter

About 2 cups of Vegetable oil for frying

1 jar of your favorite salsa

12 oz. package of guacamole

Kosher or sea salt

Directions

• If frozen, Rinse the thawed shrimp and pat dry, transfer to a medium bowl and toss gently with the salsa
• Heat oil in a medium sized heavy skillet over medium heat
• Cut the tortillas into rounds and pierce a small hole through the center of each small round with a toothpick or a skewer, this prevents them from puffing up too much when frying.
• Add to hot oil, turning down the temperature if necessary, cook until golden for a couple of minutes on each side, drain on paper towel lined plate and sprinkle with a pinch of salt, repeat until all the tortilla rounds are done.
• Place the tortillas on a sheet pan and spoon about a teaspoon of guacamole on each, followed by the salsa coated shrimp and then a sprinkling of the Cotija cheese and enjoy!