Lowcountry Shrimp Tostadas with Mango-Pistachio Salsa
Chef Ben Berryhill
Mt. Pleasant, S.C.
Shrimp tacos are a perennial favorite, but Chef Ben Berryhill changes them up with a different presentation and South Carolina flavors. He seasons the shrimp with barbecue spice, then grills them over hot coals. The cooked shrimp are served open-face on a tostada shell or large round tortilla chips, accompanied by a zesty, colorful mango-pistachio salsa.
Mango pistachio salsa
1 cup diced, peeled mango
¼ cup whole roasted pistachios, lightly crushed
1 serrano chile, seeded and minced
3 tbsp. finely diced red bell pepper
2 tbsp. chopped fresh basil leaves
1 tbsp. olive oil
1 small head baby romaine, outer leaves removed and hearts chopped
½ lime, juiced
Salt, to taste
2 lb. shelled and deveined fresh shrimp
2 tbsp. BBQ spice
¼ cup butter, melted
Tostada shells or large round tortilla chips
2 tbsp. grated cotija cheese
1. For salsa, combine mango, pistachios and remaining ingredients; toss together until mixed. Set aside.
2. Lay shrimp flat on cutting board and line up backs to bellies. Run a skewer through center, threading 8 to 12 shrimp on each skewer. Season with BBQ spice and baste with melted butter.
3. Prepare barbecue grill with hot coals. Grill shrimp skewers over hot coals until cooked; rebaste with melted butter.
4. To serve, spoon salsa on tostada shells; top with grilled shrimp. Garnish with cotija cheese.
Photo courtesy of American Pistachio Growers