Tuesday, February 7, 2012
Weekly Recipe: Shrimp Tostados
You know it's a good recipe when you finally getting around to posting about it and it still makes your mouth water. When I come across simple recipes like this that taste so scrumptious, it makes me think I'm trying to over complicate the whole art of cooking. Sometimes the simplicity of a dish allows your palate to really taste each component and really savor the flavor.
All that to say, these tostados were darn good! There's nothing overly complicated about them, so you have no excuse to give them a whirl. Not a fan of shrimp? Use chicken. The other ingredients are pretty crucial to the overall flavor of the dish but you could still add on maybe some fresh salsa or chopped cilantro.
I'm glad I'm finally posting about these because it jogged my memory that we need to have these again. Soon!
Simple Shrimp and Guacamole Tostados
by: Bev Cooks
* 6 corn tortillas
* cooking spray
* 2 cups grated cheddar cheese
* 2 avocados
* 1/2 cup chopped cilantro, plus more for garnish
* juice from 1 lime
* 2 Tbs. extra virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 Tbs ground cumin
* 2 Tbs chili powder
* 1 tsp crushed red or green pepper
* 1 tsp garlic salt
* 1 red bell pepper, cut into small slices
Preheat oven to 350.
Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a little salt.
Spoon the guacamole over each cheesy tostado, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.
Linking up to Lady Behind the Curtain, Made Famous By, and This Chick Cooks.