Ingredients
- 8 Crispy fried, corn tortilla tostada shells
- 2 cups Fry oil *we use rice bran oil at Durant
- 2 Ripe avocados
- 1 tsp Durant Black Garlic Sea Salt
- 4 tbsp Durant Jalapeño Fused Olive Oil
- 1 Garlic clove, finely minced
- 2 Limes, halved
- 1 Orange
- 1 lb Oregon Pink Shrimp, cooked/drained
- 1 English cucumber, peeled and finely diced
- ½ Small red onion, finely diced for garnish
- 1 Cilantro bunch, leaves picked for garnish
Directions
1) In a shallow pan, heat 2 cups of your preferred fry oil and fry 8 corn tortilla shells until golden and crispy. Drain, lightly season, and set aside. * You can also buy pre-made tostada shells and make it easy on yourself!
2) In a small bowl, mash the ripe avocado with the minced garlic, 1/2 tsp. of Durant Black Garlic Salt, juice of half a lime (save the other half for the shrimp), and 2 Tbsp. of Durant Jalapeño Fused Olive Oil. Set aside.
3) In another bowl, mix your cooked Oregon pink shrimp (drained of any excess juices) with the juice of one orange, the juice of 1 1/2 limes, 1/2 tsp. Durant Black Garlic Salt, diced cucumber, and 2 Tbsp Durant Jalapeño Fused Olive Oil. Mix and keep cold until plating.
4) To plate, lightly smear a thin layer of the mashed avocado over all your tortillas, then evenly divide the marinated shrimp and cucumber over the tostada shells. Garnish each tostada with the sliced red onion and picked cilantro leaves.
5) Finish with a little extra drizzle of Durant Jalapeño Fused Olive Oil.
6) Enjoy with a chilled glass of Durant Sauvignon Blanc or Rosé!
