Friday, June 24, 2016

Shrimp tostadas



Tostadas are crispy tortillas that are piled high with toppings that are often held in place with a base of guacamole or refried beans. They are just like crisp tacos, only flat. Anything that goes in a taco can go on top of the tostada. So you can use any toppings of your choice - small pieces of grilled fish or chicken, salsa, cheese, sour cream, refried beans. 

The greatest question however would be - how to make these crispy tostadas. Most commonly you can take corn tortillas and fry them crisp. Another option, which I prefer as it requires less monitoring, would be to spray them with oil and just stick them in the oven for a few minutes. They come out perfect. While they are cooking you can chop and prep the other toppings. 

These delicious toastadas with smoky shrimps and crunchy sweet and sour pineapple slaw on creamy guacamole are sure to hit the spot and they are perfect for those tropical themed meals. Just add a citrus margarita to make it spectacular.

Corn tostadas
Ingredients:
8 small corn tortillas
Vegetable oil
  1. Preheat the oven to 350 F.
  2. Spray the tortillas lightly with vegetable oil on both sides.
  3. Place on the oven rack and bake for 7-8 minutes till crisp and lightly toasted.
  4. Do not over cook. They keep toasting for a bit even after you remove them from the oven.
  5. Spread a generous layer of guacamole, top with pineapple slaw and jalapeno peppers. Place the grilled shrimp on top. 
  6. Serve hot and crisp.
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Grilled Shrimp
Ingredients:
25 Raw shrimp
Salt to taste
1 tsp Red pepper flakes
2 cloves garlic, grated
1 tsp roasted cumin powder
1 tsp dry oregano
1 tbsp olive oil
1 tbsp lime juice
  1. Peel and de vein the shrimp.
  2. Mix all the ingredients together and grill till cooked through, about 3-4 minutes per side. 
  3. Or cook on medium high in a pan for 3-4 minutes per side till cooked through.
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Pineapple Slaw
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper
  1. Finely shred cabbage, thinly slice the red onion, grate carrots and chop pineapple and coriander. 
  2. Mix lime juice, olive oil, salt and pepper to taste. 
  3. Let flavors blend for 30 minutes before serving.   
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Guacamole
Ingredients:
2 ripe avocados
1 clove of garlic, crushed
Salt to taste
2 tbsp lime juice
Mash the avocados and mix all ingredients together.