Shrimp Tostadas Recipe - Cooking Index
Shrimp Tostadas Recipe - Cooking Index
| 1/2 teaspoon | 2.5ml | Mexican oregano - see * Note |
| 1/2 teaspoon | 2.5ml | Serrano chile - halved, seeded, (small) |
| And minced | ||
| 2 tablespoons | 30ml | Chopped cilantro |
| 1/4 cup | 15g / 0.5oz | Minced red onion |
| 2 tablespoons | 30ml | Lime juice - plus |
| 1 teaspoon | 5ml | Lime juice - divided |
| 1 lb | 454g / 16oz | Cooked peeled shrimp |
| 1 | Avocado | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Corn tortillas | |
| Nonstick cooking spray - as needed | ||
| 1/2 | Black beans - (15-oz can) - drained, rinsed | |
| 3 cups | 711ml | Shredded romaine lettuce |
| 4 | Radishes - sliced | |
| 12 | Thin red bell pepper slices | |
| 6 | Radishes with stems - for garnish | |
| 12 | Lime wedges - for garnish |
* Note: Mexican oregano is available in the Latino aisle of well-stocked supermarkets and at Latino markets.
Heat the oven to 425 degrees.
Toast the oregano in a dry skillet over medium-low heat until fragrant, 30 seconds.
Toss together the oregano, serrano chile, cilantro, onion, 2 tablespoons of lime juice and the shrimp. Let the shrimp marinate while you prepare the remaining ingredients.
Cut the avocado in half, remove the pit and scoop the avocado out of the shell into a small bowl. Mash it with a fork, then stir in the remaining 1 teaspoon of lime juice. Season the guacamole with salt and pepper to taste and set aside.
Lightly spray both sides of the tortillas with nonstick cooking spray and place them in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes. Remove them from the oven and allow to cool slightly so you can handle them.
When ready to serve, divide the guacamole among the baked tortillas, spreading it evenly over each. Sprinkle about 2 tablespoons of the black beans over the top of each tostada, then top with the romaine and radish slices. Spoon the shrimp, along with the marinade, over the top of each and top with thin slices of red pepper. Garnish each plate with a radish and 2 lime wedges.
This recipe yields 6 servings.
Each serving: 234 calories; 318 mg sodium; 147 mg cholesterol; 5 grams fat; 1 gram saturated fat; 27 grams carbohydrates; 22 grams protein; 7.04 grams fiber.
Source:
The Los Angeles Times, 11-28-2001
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