Pica-Pica
Submitted by:
4-6 people
Ingredients:
Marinade:
1 lb shrimp, peeled, deveined, and tails removed
1 tsp paprika
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp salt
1 can refried beans
2 tbsp taco seasoning
2 ripe avocados, peeled and pits removed
1/2 red onion, finely diced
1 jalapeño, finely diced
2 tbsp cilantro, chopped, and more for garnish
1/2 tomato, diced
2 whole limes, one juiced and the other cut into wedges for garnish
3 tbsp sour cream
1 tbsp chipotle in adobo sauce, smoked paprika, or ancho chili powder
2 tbsp olive oil
1 bag of corn chips, tortilla chips, or corn tortillas
Salt, to taste
Instructions:
In a bowl, mix together shrimp, paprika, cayenne, garlic powder, and salt. Toss to combine and marinate for at least 1 hour.
In a sauté pan, warm refried beans over medium-low heat. Add taco seasoning and a splash of water for a looser and more spreadable consistency. Remove from heat and set aside.
In a bowl, mix together avocado, red onion, jalapeño, cilantro, tomato, lime juice, and salt to taste. Mix to combine and adjust seasoning to your liking by adding more salt or more lime juice. Set aside.
In a separate bowl, mix sour cream and chipotle in adobo sauce. Mix to combine and set aside.
To the bowl of shrimp marinade, add olive oil and grill the shrimp in the pan over medium-low heat for 2 minutes on each side until the shrimp is opaque and the tails turn bright red. Remove and set aside.
If using corn tortillas (for tostadas), cut the tortillas into mini 2-inch circles. Brush with oil and air-fry for 1-2 minutes at 375ºF (190ºC) degrees until crispy. To fry, heat a skillet with vegetable oil and fry until golden on both sides. Transfer to a paper towel-lined plate and set aside to cool.
To assemble, add a spoonful of the refried bean mixture, guacamole, and chipotle cream on top of the tostada. Top with shrimp and garnish with cilantro and a final spritz of lime juice.
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