Products used in this recipe
Fried Rock Shrimp Creole Tostada Bites
Yield: 10 Servings (3 Tortilla Rounds)
Yield: 10 Servings (3 Tortilla Rounds)
We put a little Cajun spin on the familiar Mexican flavors of a tostada, and the results do not disappoint. Why not give these tasty, bite-sized tostadas a try on your appetizer or "small plates" menu?
| Ingredient | Weight | Measure |
|---|---|---|
| Mayonnaise | 24 oz. | 2 1/2 cups |
| Cajun seasoning | 1 oz. | 2 Tbsp. |
| Relish, sweet | 8 oz. | 1 cup |
| Lemon juice | 2 fl. oz. | 2 Tbsp. |
| Hot sauce | .5 oz. | 2 tsp. |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 20 oz. | 2 cups |
| Rock shrimp, Cajun-style | 30 oz. | 3 1/2 cups |
| Tortilla chips, yellow corn, round | 10 oz. | 10 cups |
| Celery, fresh, fine julienne | 6 oz. | 1 cup |
| Cheddar Jack cheese, shredded | 14 oz. | 4 cups |
| Gerkhins, split lengthwise | 8 oz. | 1 1/2 cups |
Preparation Instructions:
- Step 1
- To prepare the Creole remoulade; In a small mixing bowl, combine mayonnaise, Cajun seasoning, sweet relish, lemon juice and hot sauce. Mix well until smooth. Adjust seasoning to taste. Reserve chilled for service.
- Step 2
- Heat pepper and onion blend according to package instructions. Reserve hot for service.
- Step 3
- Fry the coated rock shrimp. Reserve hot for service.
- Step 4
- To serve; place tortilla chips on serving dish. Place small amount of peppers and onions on each chip, followed by fried rock shrimp. Top with celery, sprinkle with cheese and top each chip with a split gherkin and a dollop of Creole remoulade.
