Best Shrimp Chorizo And Potato Tostadas With Refried Beans Recipes

Shrimp and Chorizo Tapas image

Provided by Food Network

Time 43m

Yield 6 to 8 appetizer servings

Number Of Ingredients 12

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

Steps:

In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Roasted Shrimp and Chorizo image

Provided by Martha Stewart

Number Of Ingredients 10

2 pounds cherry tomatoes
3 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 tablespoons fresh oregano, plus more for garnish
1/4 cup extra-virgin olive oil
Freshly ground pepper
1 teaspoon coarse salt
1 pound large shrimp (18 to 22), head on, peeled and deveined
1/2 pound Spanish chorizo sausage, cut into 3/4-inch-thick rounds
1 small ciabatta loaf, cut into 8 slices (each 1/2 inch thick)

Steps:

Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl; season with pepper and the salt. Spread mixture evenly in a 12-inch ovenproof skillet. Roast, stirring occasionally, until tomatoes burst, about 30 minutes.
Add shrimp and chorizo, and stir until well coated. Roast until shrimp is cooked through, 10 to 12 minutes.
Meanwhile, heat a grill or grill pan until medium-hot. Using remaining 1/3 cup oil, brush each side of bread with 1 teaspoon oil; season with salt and pepper. Grill bread, turning once, until golden brown, about 6 minutes. (Alternatively, toast bread under broiler.)
Put a bread slice in each of four serving bowls. Divide shrimp mixture among bowls; garnish with oregano. Serve remaining bread slices on the side.

Chorizo and Shrimp Tostada image

Provided by Wanna Make This?

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup canola oil
Four 6-inch corn tortillas
Kosher salt
5 ounces fresh chorizo, casings removed
12 large shrimp, peeled and deveined
One 10-ounce bag frozen corn kernels, thawed
2/3 cup canned green enchilada sauce, warmed
1/2 cup crumbled queso fresco
1/2 Fresno chile or jalapeno, thinly sliced
Cilantro leaves for garnish
Lime, cut into wedges

Steps:

Heat the canola oil in a 14-inch heavy bottom skillet or low-sided Dutch oven over medium-high heat. When the oil is very hot, add the tortillas 2 at a time and fry until golden brown and puffed, about 1 minute on each side. Transfer to a wire rack to drain. Sprinkle with salt while hot.
Cook the chorizo in a large nonstick skillet over medium-high heat, breaking up chunks of meat with a wooden spoon until the meat is browned and nearly cooked through, about 5 minutes. Add the shrimp and continue to cook and stir until the shrimp are opaque, 2 to 4 minutes longer. Add the corn and cook until the corn is warmed and the chorizo and shrimp are cooked through.
To serve, place one fried tortilla on a plate. Top with a quarter of the chorizo and shrimp mixture. Spoon a quarter of the enchilada sauce over top. Sprinkle with a quarter of the queso fresco, a few slices of chile and cilantro leaves. Repeat with the remaining tortillas. Serve each with a lime wedge.

Tostadas With Chorizo image

Provided by BarbryT

Categories Beans

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

corn oil or canola oil, for frying
6 -8 corn tortillas
2 pinches sea salt
1 (14 ounce) can refried beans
1/4 lb bulk chorizo sausage (or one fresh link)
1 cup monterey jack pepper cheese (combination) or 1 cup mexican cheese (combination)
1 romaine lettuce hearts or 1/2 head shredded iceberg lettuce
2 plum tomatoes, diced or 8 grape tomatoes, quartered
diced avocado

Steps:

Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on paper towels or brown paper sack. Season with a little sea salt while hot.
Saute chorizo in medium skillet over medium heat, breaking up the sausage into small pieces. When cooked, add the can of refried beans to the skillet to heat through. Mix chorizo and beans.
Spread hot beans on tortillas and top with a handful of shredded cheese, shredded lettuce and diced tomato pieces.