Low-Country Shrimp Tostada With Mango Pistachio Salsa
With Red Drum’s location in the Charleston area, Chef Berryhill has easy access to local shrimp, as well as product coming up from Florida and the Gulf states. He has developed close relationships with local fishermen and often buys seafood directly from them. This recipe reflects Berryhill’s Southwestern roots blended with his newer Southern home.
2 lb. fresh shrimp, shelled, deveined
2 tbsp. BBQ spice
2 oz. butter, melted
1 cup diced fresh mango
1/4 cup whole roasted pistachios, lightly crushed
3 tbsp. finely diced red bell pepper
1 serrano chile, minced
2 tbsp. chopped basil leaves
1 tbsp. olive oil
1/2 lime, juiced (about 1 tbsp.)
1 head baby romaine lettuce, outer leaves discarded, hearts chopped
Salt, to taste
12 small round corn tortillas, fried crisp
2 tbsp. grated cotija cheese
- Lay shrimp flat on cutting board and line up backs to bellies. Run skewer through center, threading 8 to 12 shrimp on each skewer. Season with BBQ spice and baste with melted butter.
- Cook shrimp over hot coals or on hot grill 5 minutes until done. Baste again with melted butter.
- Meanwhile, prepare Mango Pistachio Salsa. Combine mango, pistachios, bell pepper, chile, basil, olive oil and lime juice; toss well. Add chopped romaine and toss again. Add salt to taste.
- For service, place shrimp on top of fried tortillas. Garnish with salsa and cotija cheese.