Crispy breaded shrimp tostadas to serve as a snack or appetizer at a gathering with friends. You can make them as spicy as you want; you're going to love them.
Beat the two eggs in a deep bowl, and season with salt and pepper as well.
Remove the black part from each shrimp, rinse them, and dry them well with a cloth or paper towel.
Dust all the shrimp with flour. This will help them bread better and more compactly.
Now dip them in egg, making sure they are well coated.
Immediately bread them on both sides.
Add enough oil to a frying pan, and wait for it to get hot. To check, I suggest placing a bit of breadcrumbs in it; when it starts to bubble, the oil is ready for frying.
Gradually add the shrimp; when they look golden, remove them from the heat. Place absorbent paper on a flat plate to remove excess grease. Be careful not to burn them, as leaving them in the pan for a few extra minutes can turn them black.
On the other hand, place in the blender jar: cream, mayonnaise, and chipotles with all the adobo. Blend until you obtain a homogeneous mixture. Taste, and if you like, you can add more of any ingredient and season with salt and pepper.
Spread a bit of the mixture on each tostada. Place a leaf of previously disinfected lettuce on top and then 3 or 4 breaded shrimp.
Top the tostadas with a bit more chipotle cream. Serve with lime and tomato sauce or ketchup to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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