The Pioneer Woman Tasty Kitchen
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Shrimp Tostadas with Avocado Cream

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Level: Easy

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Description

Fried corn tortillas layered with re-fried beans, rice, shrimp and a zesty avocado cream.

Ingredients

  • FOR THE TOSTADAS:
  • Canola Oil, Enough For About An Inch In Your Frying Pan
  • 2 whole Corn Tortillas
  • ½ Tablespoons Olive Oil
  • 8 pieces Large Shrimp, Peeled And Deveined
  • 1 teaspoon Lime Juice
  • ½ cups Refried Beans, Recipe Follows
  • 4 Tablespoons Cilantro Lime Rice, Recipe Follows
  • 2 Tablespoons Tomato, Diced
  • 3 Tablespoons Avocado Crema, Recipe Follows
  • 1 Tablespoon Cilantro, Minced
  • Salt And Pepper, to taste
  • FOR THE AVOCADO CREAM:
  • 1 whole Ripe Avocado
  • 1 teaspoon Lime Juice
  • ¼ cups Sour Cream
  • 1 clove Garlic
  • 1 Tablespoon Fresh Cilantro
  • 2 teaspoons Milk
  • FOR THE BEANS:
  • 1 Tablespoon Olive Oil
  • ½ cups Cooked Or Canned Black Beans
  • FOR THE RICE:
  • 1 cup Brown Rice
  • 1 clove Garlic, Minced
  • ½ Tablespoons Lime Juice
  • ½ Tablespoons Extra Virgin Olive Oil
  • ¾ Tablespoons Cilantro, Chopped
  • ⅛ teaspoons Salt

Preparation

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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