Ingredients
1/2 cup cooked salad shrimp or shrimp pieces (no peel or shell)
1/2 cup cooked lump crab meat (no shell)
2 Tbsp. minced garlic
2 Tbsp. fresh lime juice
1 tsp. ground fennel seeds
1 tsp. ground cayenne pepper
2 Tbsp. minced red onion
2 Tbsp. minced red bell pepper
1 Tbsp. extra virgin oilive oil
1 tsp. kosher salt
1 tsp. cracked black pepper (or course ground)
2 Large whole grain tortillas
1/4 cup olive oil
2 Tbsp. chili powder
1/2 cup mayonaise
1 small pinch of saffron
1 tsp. salt
1 Tbsp. cold water
8 green olives; sliced in rings
whole cilantro for sprigs
Preparation
In a bowl, mix shrimp, crab, garlic, lime, fennel, cayenne, red onion, bell pepper, olive oil, salt, & pepper. Cover & chill for at least 4 hours. (The longer it sits… the bolder the flavor).
Preheat oven to 350 degrees Cut both whole grain tortillas in 8 wedges. Brush with oilve oil & chili powder. Bake for 7 minutes until crisp. Aloow to cool to room temperature.
In a separate bowl, mix mayo, saffron, salt, & water. Cover & chill.
Slice the olives ( if you haven’t already) & pluck 16 spigs of cilantro.
Assemble just before service;
Place cripy tortilla wedges on a beautiful serving tray.
Top with the marinated shrimp & crab mixture.
Drizzle saffron sauce over the appetizers in thin strips, using a teaspoon.
Top each tostada (the appetizers) with one slice of green olive.
Stand each sprig of cilantro upright in the middle of each olive ring.
Play a latin guitar cd, drink sangria, & watch the sun set. Life is good.
