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Fried corn tortillas layered with re-fried beans, rice, shrimp and a zesty avocado cream.
Add about an 1-2 inches of canola oil into a large saucepan with high sides. Heat oil to 375 F. Cook each tortilla for 1 to 2 minutes. Drain on paper towels and sprinkle immediately with salt.
Meanwhile, heat a skillet over medium heat with the next amount of olive oil. Add shrimp and cook until translucent, about 3-4 minutes. Season with salt, pepper and lime juice and remove from heat.
Make the beans, crema and rice (recipes follow).
To assemble: Begin by layering re-fried beans on each fried corn tortilla. Next add 2 tablespoons cilantro-lime rice to each tostada, then sprinkle tomatoes on top. Add cooked shrimp and 1½ tablespoons of avocado cream on each tostada. Garnish with chopped cilantro.
For the avocado cream:
Peel and pit the avocado. Blend all of the avocado cream ingredients in a food processor. Scrape edges with a rubber spatula and blend some more. Season with salt and pepper to taste.
For the re-fried beans:
To make the re-fried beans simply heat a medium skillet with the olive oil. Add beans and smash them with the back of a spatula until they are mostly mashed. I like to leave the beans chunky with some beans still intact. Takes about 2-3 minutes.
For the cilantro-lime rice:
Cook brown rice per packaging instructions. While the rice is cooking, add garlic, lime juice, and oil to a medium bowl. Whisk to combine. Add cilantro and cooked rice to the vinaigrette. Toss to coat. Season with salt and pepper.
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