Saturday, June 11, 2016

Shrimp Tostadas™

This is perfect for summer or anytime. I've used a grill pan, but this is also great on the outdoor grill as well.

1 - 1 1/2 lb shrimp approx
1 lime: juice and zest
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
4 - 6 T olive oil
1 tsp Worcestershire sauce
1 T. tequila (optional)
1 - 2 cloves fresh garlic crushed
 1/4 tsp fresh parsley or cilantro
 8  - 12 corn tortillas
3/4 - 1  c each: shredded lettuce, shredded cheese, diced tomatoes, diced onions
1/3 - 1/2 c sour cream or Greek yogurt
1 can pinto beans

Combine: some of the oil, herbs, salt, pepper, shrimp, lime juice, sauce. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.

Heat saute pan to medium high heat lover heat to medium and add some of the oil. Fry 1 of the tortilla on 1 side for 1 - 3 min. Turn over tortilla and fry for 1- 3 min more or until crisp. Repeat process with remaining tortillas. Add more oil if needed. 

Open up can of beans and drain liquid. Pour beans into bowl. add oil, heat on microwave for 1 to 3 min or until warm. Remove beans from microwave, set aside. 

Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.

To serve:  spoon some beans onto tortilla. Spoon some shrimp onto tortillas. Top with your favorite toppings, and enjoy.

Serves 4 - 6.

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