Traditionally a chalupa is a tostada platter in Mexican cuisine. A specialty of south-central Mexico, such as the states of Puebla, Guerrero and Oaxaca, it is made by pressing a thin layer of masa dough around the outside of a small mold and deep frying to produce a crisp shallow cup shaped like the boat for which it is named. It is then filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and green salsa.
In this recipe shrimp is used along with a peach salsa (I've linked to the recipe for that below), and instead of the handmade chalupa shape it employs regular corn tortillas, fried crisp. This is very good, and since it's shrimp season in Mexico it's also appropriate for this time of year!
SIMPLE AND EASY SHRIMP CHALUPA
- 8 corn tortillas (6 inches diameter)
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 32 large shrimp (about 1 1/2 lbs), peeled and veins removed
Mix the salt, shrimp, chipotle chili powder, and chipotle powder in a large bowl. Heat the oil in a large nonstick skillet over a medium high heat. Add the shrimp and cook for a couple of minutes on each side. Remove them from the pan and keep warm.
Wipe the pan with a paper towel and put it back on the heat. Add a teaspoon of oil to the pan. Place 2 tortillas in the oil and cook for 30 seconds on each side or until the start to puff. Cook the remaining tortillas in the same way. Place 2 tortillas on each serving plate and arrange 4 shrimp on each one.
Top the shrimp with 2 tablespoons of Peach Salsa and serve right away.
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