There’s a darling Mexican cantina on Pewaukee Lake called Seester’s. It’s a cute little spot with sidewalk dining, just across the street from the public beach. The nice people at Seester’s keep big bowls of fresh water on the sidewalk for all the thirsty dogs that pass by – their owners clutch dripping ice cream cones in one hand and leashes in the other.
Seester’s has a great summer vibe. I love the spectacular lake view. I love their chilly margaritas and their super-atomic-fireball-salsa that makes my nose run like a faucet and forces beads of sweat to appear from out of nowhere on my forehead.
(I don’t think super-atomic-fireball-salsa is actually what they call it, but I love the stuff. It lets me know I’m alive!)
Apart from all the amazing summer energy the place gives off, my favorite thing about Seester’s is their awesome chipotle shrimp tacos – smokey hot shrimp topped with creamy slices of fresh avocado (you have to ask for that special), a little cheese and cilantro, wrapped up in a soft corn tortilla……oh lawsie, do I love those tacos!
This afternoon a chipotle taco craving was darned near enough to overwhelm me, but because back-to-school errands are all but consuming my days and nights, I certainly did not have the time to haul myself out to Pewaukee for tacos al fresco. Alas, I made do with my own little creation, which didn’t taste exactly the same as the fabulous tacos at Seester’s, but were perfect in a pinch.
One word of warning: don’t serve these tostadas to guests donned in ballgowns, tuxedos, or formalwear of any degree. You’re gonna make a mess eating these. You’ll probably break a sweat too.
CHIPOTLE SHRIMP TOSTADAS WITH SIMPLE PICO
Makes 4 tostadas
SOURCE: adapted from foodandwine.com
4 Sendiks Shrimp Skewers (on sale in the fresh fish case) **see note**
3 T. butter
1 T.++ Salsa Chilpotle ** see note **
2 avocados, halved cut into thin slices (on sale)
Lime wedges and cilantro sprigs for garnish
Cholula Hot Sauce, for an extra punch, optional
Simple Pico de Gallo, recipe follows
Melt butter in microwave and whisk in chipotle sauce to blend. Taste and adjust to the level of spiciness you like. (I don’t recommend seasoning the sauce with salt and pepper because the shrimp skewers are already seasoned).
Preheat grill to medium high. Preheat oven to 350.
Brush the shrimp skewers on both sides with the chipotle butter, then grill for two to three minutes per side. Do not overcook. Remove from grill and slide shrimp off the skewers when they’re cool enough to handle. Remove tails if desired.
While shrimp are grilling, place tostada shells in the oven to warm for 5 to 7 minutes.
To serve, divide avocado slices among toasted tostada shells. Top with grilled shrimp and some of the pico de gallo.
Garnish with lime wedges and cilantro sprigs if desired.
SIMPLE PICO DE GALLO
3 Roma tomatoes, seeded and diced small
¼ small white onion, small dice
½ fresh jalapeno, seeded and minced
Smallish handful of fresh cilantro sprigs, chopped
Generous squeeze of fresh lime juice (limes are on sale)
Place all ingredients in a small glass bowl and toss to blend. Season with salt to taste.
These can be made with regular peeled and deveined shrimp if you like (I plan on trying that soon; I’ll probably aim for a 16-20 count). The original recipe calls for melting the butter mixture in a large skillet and sautéing the shrimp until they’re cooked evenly, then drizzling the finished tostadas with the remaining butter from the pan. In this case you should definitely hit them with a little salt and pepper.
Also, I just found this yummy stuff in the Ethnic aisle: it’s by La Preferida and it’s called “Salsa Chilpotle”. It comes in a 7 ounce can. I’m freezing the rest for the next time I get a Seester’s craving.
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