Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Avocado-Dressed Shrimp a la Mexicana

Camarones a la Mexicana con Aguacate

Makes about 3 cups

This version of Camarones a la Mexicana con Aguacate using sun-dried tomatoes instead of fresh.  You'll find the original recipe in the "Fiesta at Rick's" cookbook.  The oil packed sun-dried tomatoes won't work well in this recipe.  Look for the recipe ready version which is usually sold in the produce section of the grocery.  They come in a resealable package.

Ingredients

12 ounces medium cooked shrimp, peeled and deveined
1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained
1/4 cup finely chopped recipe ready sun-dried tomatoes, plus extra for garnish
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos  or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium, ripe avocado, pitted, flesh scooped from the skin
1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnish
Salt
Mini baked tostadas (we like the Sanissimo brand)

Directions

In a medium bowl, combine the shrimp, onion, and 1/4 cup sun-dried tomato. 

Measure the lime juice into a food processor or blender.  Cover and turn on.  Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro.  Process until smooth.  Thin to a "creamy dressing" consistency with water, usually 2 to 3 tablespoons.  Taste and season with salt, usually about 1 teaspoon.  (You will have about 1 1/2 cups.) 

Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly on the surface of the shrimp and refrigerate.  When you're ready to serve, scoop onto the mini tostadas and decorate with cilantro and diced sun-dried tomatoes.

Recipes