Smothered Shrimp Tostadas

• 2 large (about 1 pound) tomatoes
• 2 cloves garlic, unpeeled
• 1 canned chipotle chile, seeds removed if desired
• 1 teaspoon red wine vinegar
• 1/2 teaspoon salt, plus more to taste
• 1 pound large shrimp, peeled, deveined, and butterflied
• 1 tablespoon olive oil
• 12 flat tostada shells, packaged or homemade (see Cooking Notes, page 8)
• 1 head lettuce (such as iceberg, romaine, bibb, or green leaf), finely shredded
• 1 cup Mexican crema, homemade (page 102) or store-bought
• 1/4 cup lightly packed fresh cilantro leaves, chopped

1. Place a nonstick or cast-iron skillet over medium-high heat and add the tomato and garlic.
2. Roast for about 15 minutes, until the tomatoes are completely roasted and soft.
3. Turn the tomato every 4 minutes or so, until all sides are roasted and charred (parts of the tomato skin will blacken, but do not worry; that is what you want).
4. Remove from heat and set aside.
5. The garlic will begin to roast more slowly, but rotate it every 5 minutes or so.
6. When the garlic starts to release its aroma, and becomes soft to the touch, it is ready.
7. Remove from the skillet, let cool, and then peel (you can just squeeze the garlic out of its skin).
8. Combine the whole tomatoes and garlic in a blender with the chipotle chile, vinegar, and salt.
9. Puree until smooth.
10. Season the shrimp with salt.
11. Heat the oil in a saute pan over medium-high heat.
12. When the oil is hot, add the shrimp and saute until they are all golden brown, about 2 minutes.
13. Pour the chipotle sauce over the shrimp and stir to combine well.
14. Allow to simmer for 5 minutes to blend the flavors and thicken the sauce.
15. Check the seasoning and adjust if necessary.
16. Remove from the heat and set aside while you begin to assemble the tostadas.
17. Note that it is not important to measure the tostada ingredients precisely.
18. Use as much or as little as you like.
19. Place a tostada on a dish and top with about 1/4 cup (a handful) of shredded lettuce.
20. Add 3 or 4 shrimp to the tostada along with some extra chipotle sauce.
21. Drizzle some crema over the shrimp and garnish with fresh cilantro.
22. Repeat until all the tostadas are assembled.
23. TECHNIQUES
24. Butterflying Shrimp
25. Tostadas tend to be eaten with the hands, so it is a good idea to make sure all ingredients are bite size.
26. For this reason, it is best to butterfly the shrimp prior to cooking.
27. This will not only make it easier to eat, but the shrimp will absorb the flavors of the sauce more intensely and cook more quickly.
28. A butterflied shrimp is a shrimp that has been sliced lengthwise.
29. In some cases, one side of the shrimp is kept attached, but other times it is sliced all the way through.
30. For this recipe, the shrimp will be sliced in half all the way through.
31. Peel and devein the shrimp.
32. Place a shrimp on your cutting board and hold your knife blade along the indentation found along the back of the shrimp (the site of the deveining).
33. Slice the shrimp in half lengthwise using the indentation as your guide.
34. ADVANCE PREPARATION
35. While it is best to assemble the tostadas just before serving, you can make the shrimp and the sauce in advance.
36. The sauce can be made a day ahead and the shrimp can be cooked a few hours before you plan to serve them.
37. If you are cooking the shrimp ahead of time, try to undercook them a bit so that when they are reheated they dont become tough.

tomatoes, garlic, chipotle chile, red wine vinegar, salt, shrimp, olive oil, tostada shells, head lettuce, cilantro

Taken from www.epicurious.com/recipes/food/views/smothered-shrimp-tostadas-380183 (may not work)