This version of Camarones a la Mexicana con Aguacate uses sun-dried tomatoes instead of fresh. Look for the sun-dried tomatoes sold in a resealable pouch; the oil-packed sun-dried tomatoes won't work well here.
Recipe from Season 6, Mexico—One Plate at a Time
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 sun-dried tomatoes, plus extra for garnish
- 1/4-1/3 cup fresh lime juice
- Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
- 1 medium 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
INSTRUCTIONS
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, turn on and drop in the chiles. When chopped, turn the blender 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 of dressing.)
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.
