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Bobby Flay Just Shared the Perfect Summer Appetizer—Here’s How To Make It
- Bobbly Flay shared a recipe for his crispy and spicy shrimp tostadas.
- A zesty shrimp salad layers on top of a simple spicy mayo and a fried flour tortilla.
- Use pre-cooked shrimp to cut down effort and cook time.
You could consider Bobby Flay a renaissance man of the cooking world. Despite his several restaurants and his long career as a TV personality, the iconic chef still makes time to share some of his favorite recipes to his instagram, and for that we’re grateful.
Recently, Flay posted a video to his instagram where he showed his followers how to make the self-proclaimed “perfect pool-side bites,” shareable and spicy shrimp tostadas.
The first step in the dish is cooking the shrimp, the star of this dish. Flay cooks the shrimp in a Court Bouillon, which is a pot of boiling water that he seasons with lemon, herbs and spices in order to add flavor to the shrimp as they poach. While Flay cooks the shrimp fresh, using pre-cooked shrimp will cut down cook time significantly.
He then cuts the fish into small pieces, and combines the cooked shrimp with thinly-sliced cherry tomatoes, cilantro, scallions, lime juice and chipotle puree to create a flavorful shrimp salad.
While the salad is resting, you can whip up the spicy mayo that will lay directly on top of the tostada. Flay adds mayo, lime and the same chipotle puree to a food processor, creating a smooth and spicy sauce. Plus, you can use this versatile and easy sauce for other recipes, “Pro tip,” he says. “This goes good on burgers, too.”
For the final element in this recipe, Flay cuts two smaller circles from three flour tortillas, creating six total tostada rounds. Using avocado oil or vegetable oil, Flay gently fries the tortillas to a crisp golden brown. “That’s the key here,” the chef says.
Time for the fun part: assembly! He applies a light layer of the chipotle mayo directly on top of the fried tostada shell, before adding a generous spoonful of the shrimp salad. Garnishing with a cilantro leaf, a drizzle of avocado oil and a light dusting of lime zest completes this fresh and delicious appetizer. We think it would be perfect for any summer get-together—poolside or not!
Whether you’re serving these handhelds to guests or enjoying them on your own, these tostadas are a crispy burst of summer flavor that won’t take you an hour in the kitchen. These tostadas would pair perfectly with other hors d’ouvres, like our Feta & Cherry-Tomato Appetizer Board, or as the first course to a hearty main like our Chicken Guacamole Bowl.
