My wife has been on a tostada kick as of late. Here's a variation of the tostadas that I have been making often lately.
1 pound peeled and deveined cooked medium shrimp
2 tablespoons fresh lime juice
1 teaspoon kosher salt
3/4 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
8 yellow corn tostada shells, warmed according to package directions
Spicy Guacamole (see Monday's recipe)
1 cup pico de gallo, divided
1/2 cup crumbled cotija cheese
In a medium bowl, stir together shrimp, lime juice, salt, granulated garlic, smoked paprika, thyme, and peppers. Let stand for 10 to 15 minutes, stirring occasionally.
On a serving platter, place tostada shells. Spread 2 to 3 tablespoons on tostada shell, and top with pico de gallo. Remove shrimp using a slotted spoon, and divide shrimp among shells. Top with 1 tablespoon pico de gallo and 1 tablespoon cheese, Serve with remaining guacamole and remaining pico de gallo.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
Comments