Shrimp Tostadas (Tostadas de Camaron)


  • Vegetable oil for frying
  • 4 to 6 (6-inch, 15 cm) corn tortillas
  • 1 tablespoon (15 ml) butter
  • 1 medium onion, finely chopped
  • 1 large tomato, seeded and finely chopped
  • 1/2 pound (225 g) peeled shrimp, chopped
  • Salt and freshly ground pepper to taste
  • 1/4 cup (60 ml) freshly grated Parmesan cheese
  • 1 to 2 cups (250 - 500 ml) finely chopped lettuce, lightly dressed with oil and vinegar


  1. Heat about 1/2 inch (1 cm) of vegetable oil in a small skillet over moderate heat and fry the tortillas, one at a time, until crisp. Drain on paper towels.
  2. Heat the butter in another skillet over moderate heat and sauté the onion until tender but not brown, about 5 minutes.
  3. Add the tomato and sauté for 3 to 4 minutes.
  4. Add the shrimp and sauté until the shrimp are pink and firm to the touch, about 3 minutes.
  5. Season with salt and pepper and cover the tostadas with the shrimp mixture. Top with the grated Parmesan and the dressed lettuce.

Serves 4 to 6 as an appetizer.

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