Starters, Snacks, Light Meals

Chipotle Shrimp Tostaditos | Print |
(16 votes, average 4.56 out of 5)




Serves 6 to 8

  • 1 jar (16 ounces) Frontera Chipotle Salsa

  • 1 can (15 ounces) diced tomatoes, drained
  • 1 teaspoon vinegar, preferably cider vinegar
  • 1 pound small peeled, deveined shrimp
  • Salt, about 1/2 teaspoon
  • 3 to 4 tablespoons finely grated Mexican queso añejo, Parmesan or Romano
  • Chopped cilantro, for garnish 
  1.  In a large skillet, heat the salsa, tomatoes and vinegar. Simmer, stirring regularly until quite thick, about 5 minutes.  Stir in the shrimp. Cook and stir just until shrimp turn pink, about 2 minutes. Remove from heat. Cool, then taste and season with salt.
  2.  Arrange 24 thick tortilla chips on one or more serving platters.  Top each with a heaping tablespoon of the shrimp, a sprinkling of cheese and cilantro, and they’re ready to pass around.