We wanted to add some variety to our list of Mexican leftover meals so I picked up a couple pounds of shrimp at the market to throw in the mix.
I knew I wanted to use the reserved braising liquid from when I made chicken tostadas to poach the shrimp in, and later reduce into a sauce to finish the dish. As always, devein your shrimp if they need it. Better yet, buy your shrimp from a place that will do it for you.
I turned the braising liquid into a poaching liquid by straining it and adding the juice of 1/2 a lime, plus black pepper, garlic and bay leaf. To poach the shrimp in the liquid, bring it to a boil, reduce to medium and toss in the shrimp.
Start the reduction by adding a cup of the braising liquid to another pan and cook over medium-high until nearly all of the liquid is gone and the reduction lightly coats the back of a spoon.
Time the reduction and the shrimp so they come to temperature about the same time.
When you plate the shrimp, arrange in a row and add just a drizzle of the reduction across the shrimp. You’ll need to add a spritz of lime to the mix to balance all the salt that was concentrated when you reduced the braising liquid.
For the corn: Use a pot with a lid that is large enough to hold the amount of corn you want to use. I used 1/2 ear per person. To cook the corn, bring enough water to cover the corn to a boil, then remove from the heat, add the corn to the pot and cover for at least 5 minutes. That’s it. Add a light coating of butter or sour cream, cotija cheese and cilantro.