After this L-O-N-G, and very cold winter we can all use a little help thawing out this year. I think I may have just the thing…This Asian hot sauce is the condiment of the year (according to my beloved bon appetit) it is made in southern California from sun dried chilies and can be used in or on anything edible.
Yum.
My gifted gourmet sister came up with this little stack of heaven, which incorporates the Sriracha sauce, after we ate something like it on vacation. It tastes just like summer it has this de-lish fruit/pepper salsa that balances the spicy seafood perfectly…mmmmmm
Jenny’s Seafood Stacked Tostada
1/2lb Shrimp (small, 41-60 count)
2T Sriracha Sauce (Spicy, adjust to taste)
1 large Avocado
1T fresh Lime Juice
6oz Lump Crab Meat
4 Tostadas
Salsa:
1/2C finely diced Green Apple
1/2C finely diced Mango
2T finely diced Cilantro
2 sliced Green Onions
1/4C finely diced Green Pepper
1/4C finely diced Red Pepper
2T fresh Lime Juice
Topping:
2T finely diced Cilantro
1T fresh Lime Juice
1/4C Sour Cream
Combine salsa ingredients and set aside. Combine topping ingredients and set aside. Cut avocado into 4 equal pieces and toss in lime juice to avoid browning. Grill shrimp until cooked thoroughly. Let cool and toss in sriracha sauce. Dice shrimp if needed.
Using a 2inch tube, fill with layers of avocado, shrimp, 1/4C salsa, lump crab meat on tostadas and remove tube. (If you do not have a tube, a metal can with both ends removed works well!) Drizzle with sriracha sauce
