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Tostadas de Camaron (Shrimp Tostadas)


Vegetable oil for frying
4 to 6 six-inch corn tortillas
1 Tbs butter
1 medium onion, finely chopped
1 large tomato, seeded and finely chopped
1/2 lb peeled shrimp, chopped
Salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
1 to 2 cups finely chopped lettuce, lightly dressed with oil and vinegar

Heat about 1/2 inch of vegetable oil in a small skillet over moderate heat and fry the tortillas, one at a time, until crisp. Drain on paper towels. Heat the butter in another skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the tomato and saute for 3 to 4 minutes. Add the shrimp and saute until the shrimp are pink and firm to the touch, about 3 minutes. Season with salt and pepper and cover the tostadas with the shrimp mixture. Top with the grated Parmesan and the dressed lettuce.

Yield: 4 to 6 Appetizer Sized Servings

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