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Open House 2017

Shrimp Tostadas with Guacamole and Tomatillo Salsa

serves 6
Chef Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Fun little appetizer for our delicious Sauvignon Blanc.


12 stale corn tortillas, cut into 2 1/2" to 3" circles
1 qt. vegetable oil

3 avocados
½ small white onion, minced
1 jalapeño, mashed to a paste
3 tomatillos, husks removed and minced
2 T. cilantro, chopped
½ lime

½ lb. tomatillos, husks removed
1 dried Gaujillo chile, stem and seeds removed
2 dried chile de Arbol, stems removed
1 clove garlic, peeled

1 lb. poached shrimp, shelled, deveined and cut in half


Heat oil in a large saucepan to 350°F. Fry tortilla rounds in small batches until crisp and brown. Remove to a paper towel-lined plate to drain. Reserve.

To make the guacamole, remove the pit and peel from the avocado. Mash in mortar and pestle or with the back of a spoon in a bowl. Add the onion, jalapeño, tomatillo and cilantro and the juice from the lime. Stir to combine and season with salt to taste. Reserve.

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