Tostito’s Cooking Competition with My Recipe

May 15, 2011 · 0 comments

in Recipes

Last week I was asked to participate in a small cooking competition sponsored by Tostito’s. I walked into the Guilde Culinare, and was greeted with a much needed and appreciated glass of white wine. I wandered around the cooking space to get my bearings and sample some of the other tasty hors d’oeuvres prepared by Chef Nabil from the Guilde Culinaire and local celebrity chef, Nicolas Moreau.

As for the competition, we had 45 minutes to cook any dish using an ingredient that was assigned to us, as well as a Tostito’s product that was in a mystery bag, which we only found out what it was when the clock started. My main ingredient was shrimp and the Tostito’s product was garlic and black bean artisan chips, which are actually quite tasty. So off I went. After 45 minutes of running around to grab ingredients, chop, saute, roast, and plate my dish, then after judging…I won!!! I was pleasantly surprised. I received a huge gift basket full of Tostito’s products, and a gift card to a restaurant.


Here is the recipe for the winning dish:

Home-made Salsa with Artisan Tostito-crusted Shrimp
serves 4 people


– 4 tomatoes
– 1 red/yellow pepper
– 1 onion
– 2 cloves garlic
– a few cilantro leaves
– olive oil to drizzle
– salt and pepper to taste

– 20 small shrimp (5 shrimps per person)
– 2 cups Tostito’s chips (chopped in a food processor)
– 1 cup flour
– 1 large egg
– 1 tsp balsamic vingear
– 1 tsp honey
– salt and pepper to taste
– 3 cups canola oil or vegetable oil

– A handfull of arugula
– 1 tsp olive oil
– salt and pepper to taste

1. Cut the tomatoes in half. Line a baking sheet with foil or parchment paper, and drizzle with olive oil, and a sprinkle of salt and pepper. Place the tomato halves skin-side-up then drizzle with more olive oil, salt and pepper. Place the tomatoes in a 375 degree oven for 20 minutes until the skin shrivels up, but not brown.

2. While the tomatoes are roasting, dice one onion, one pepper, and finely chop two cloves of garlic. In a medium-high heat pan, add 2 tbsp olive oil. Wait a couple minutes until the oil is hot. Add the onions to the pan, and cook until brown for about 10 minutes. Then add the peppers, and cook for about 5 minutes until they soften up, then add the garlic. Cook for another 2-4 minutes, then transfer to a mixing bowl.

3. Remove the tomatoes from the oven, and let stand 2 minutes. With a pair of tongs, peel back the skin of the tomatoes, and discard them (they should peel off easily). Chop the tomatoes, then add to the mixing bowl with the onions, peppers, and garlic. Combine all the ingredients, then add a few finely chopped cilantro leaves, and some salt and pepper to taste.

4. Prepare a breading station: one shallow dish with 1 cup of flour (seasoned with salt and pepper), 1 small bowl with a well beaten egg, 1 shallow dish with the 2 cups of finely chopped Tostito’s chips (chopping the chips in a food processor works best).
Tip: To avoid clumping, keep one hand wet, for coating the shrimp with the egg, and one hand dry, for coating the shrimp with the flour and chips.

5. Place the shrimps in the flour, and lightly coat them. Shake off the excess, then place in the egg. Lightly coat them, then roll them in the Tostito’s breadcrumbs. Put the breaded shrimps aside in a dish so you can be ready to fry them.

6. Add the 3 cups of canola oil or vegetable oil to a cold deep pan so you can use for frying. Heat the oil to medium-high. When the oil is ready, gently place the shrimps in to fry them. Turn once after 2 minutes. When the coating is crispy and golden brown (3-4 minutes total) remove them from the oil and transfer them to a dish or baking sheet lined with a couple layers of paper towel.
Tip: To test if the oil is ready for frying, throw a small piece of the Tostito’s breadcrumb to the oil. If it bubbles and floats to the top instantly, it’s ready. If it sinks to the bottom of the pan, it’s not.

7. While the shrimps are still hot, transfer them to a small mixing bowl add 1 teaspoon of balsamic vinegar and 1 tsp of honey. Gently toss the shrimp so they are lightly coated.

8. In a serving dish, place a couple spoonfuls of the salsa on the bottom, then the shrimp on top. In a small mixing bowl, combine arugula, a tsp of olive oil, and a pinch salt and pepper to garnish.


All photo’s were taken by Ivan Presser. Thanks! Your pics are great!




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