Fried Rock Shrimp Creole Tostada Bites

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Yield: 10 Servings (3 Tortilla Rounds)

Yield: 10 Servings (3 Tortilla Rounds)

We put a little Cajun spin on the familiar Mexican flavors of a tostada, and the results do not disappoint. Why not give these tasty, bite-sized tostadas a try on your appetizer or "small plates" menu?

Ingredient	Weight	Measure
Mayonnaise	24 oz.	2 1/2 cups
Cajun seasoning	1 oz.	2 Tbsp.
Relish, sweet	8 oz.	1 cup
Lemon juice	2 fl. oz.	2 Tbsp.
Hot sauce	.5 oz.	2 tsp.
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend	20 oz.	2 cups
Rock shrimp, Cajun-style	30 oz.	3 1/2 cups
Tortilla chips, yellow corn, round	10 oz.	10 cups
Celery, fresh, fine julienne	6 oz.	1 cup
Cheddar Jack cheese, shredded	14 oz.	4 cups
Gerkhins, split lengthwise	8 oz.	1 1/2 cups

Preparation Instructions:

Step 1

To prepare the Creole remoulade; combine mayonnaise, Cajun seasoning, sweet relish, lemon juice and hot sauce in a small mixing bowl. Mix well until smooth. Adjust seasoning to taste. Reserve chilled for service.

Step 2

Heat pepper and onion blend according to package instructions. Reserve hot for service.

Step 3

Fry the coated rock shrimp. Reserve hot for service.

Step 4

To serve; place tortilla chips on serving dish. Place small amount of peppers and onions on each chip, followed by fried rock shrimp. Top with celery, sprinkle with cheese and top each chip with a split gherkin and a dollop of Creole remoulade.