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Shrimp Tostada Recipe

The leaves are changing, there is a chill in the air, and its football season again. Friends and family gather weekly to have “Sunday Funday” Celebrations. Do you want to have that game-changing recipe that your friends can not stop talking about? Look no further! Chef Hazel of Hell’s Kitchen Season 14 will be providing the Ultimate Game Day Recipe Guide each week. Indulge yourself in Comfort foods bursting with flavor.  For this delicious adventure, we are going to delve into the fresh and bold flavors of Mexico with a Shrimp Tostada. Enjoy!
Shrimp Tostada
½ lb peeled and deveined large Shrimp
1/3 cup Tequila
1 Lime
1/3 cup Poblano Pepper chopped small
1 T Garlic chopped
1/3 cup corn kernels
½ tsp Salt
¼ tsp pepper
½ Avocado cubed
¼ Cup Cilantro
10 Corn Tortillas
Vegetable Oil for Frying

Pickled Onions:
½ large red onion sliced thin into rings
¾ Cup Red Wine Vinegar
2 T Sugar
1 tsp Salt

Chipotle Aoli:
1/3 cup Mayo
1/3 Cup Sour Cream
1 tsp Lemon Juice
4 Cloves Garlic
3 T Chipotle Sauce and Pepper
1 T Olive Oil
Salt and Pepper to Taste

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  1. Pickle Onions: In a small saucepot, add vinegar, salt and sugar.
  2. Bring to a boil for 3 minutes. Remove from heat and pour over sliced onions. Set aside and chill.
  3. Chipotle Aoli: In a blender, add all ingredients and puree. Set Aside.
  4. In a sauce pot add oil until approximately 1inch deep.
  5. Heat to 350F or until oil sizzles when tortilla is added.
  6. Fry tortillas for about 2 minutes on each side or until golden brown. Remove and let oil drain. Season with salt. Set Aside.
  7. Season the Shrimp with Salt and Pepper.
  8. In a saute pan on medium heat, add 1 Tablespoon of Oil.
  9. Add Shrimp and cook for approximately 1 minute.
  10. Add garlic, poblano pepper, corn and cook for an additional minute stirring frequently. Add Salt and Pepper.
  11. Remove from heat and carefully add tequila.
  12. Place back on heat and let the tequila burn off (flambe). Be mindful of the flame and it will quickly subside.
  13. Add the juice of 1 lime. Cook for an additional 30 seconds. Remove from heat.
  14. Add 1 Tablespoon of butter and Chopped Cilantro.
  15. Assemble the Tostada: Place ½ tsp aoli on tortilla, top with pickled onion, Shrimp Mixture, and Avocado. Garnish with additional cilantro.
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Hell’s Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman she worked in food service places like Triumph Brewing Co. in Bucks County and then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art institute of Philadelphia. Even before earning her bachelor’s degree in Culinary Management and graduating with honors, she found herself working at high-profile events. She served as a chef at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.

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