As I mentioned in an earlier post this week, I had an amazing dish at a Mexican restaurant recently which included shrimp as part of my fajita platter. This shrimp was so tasty and just bursting with a smattering of spices. I had planned to recreate it the way I ate it – with romaine lettuce wraps. But then I saw this pin from What’s Gaby Cooking and I knew I had to make some shrimp tostadas. I mean seriously. Sometimes a photo of a dish can just make you want it right then.
I’ve just recently started dipping my chips into avocado so I knew I wouldn’t make that a focus of my tostadas. And I was too hungry to grill some corn. So I went the super simple route with these babies, as in canned corn and beans, and it worked perfectly. The shrimp has so much flavor that I practically inhaled these tostadas.
For my next party, I’m thinking I’ll make baby tostadas that can be eaten in one bite!
5 Corn tortillas
1/4 c + 1 Tbsp Mazola oil
1 Tbsp butter
About 15 medium size shrimp, cleaned and deveined, with the tail off
2 Tbsp Worcestershire sauce
1 1/2 c Black beans
1 1/2 c Corn
Romaine Lettuce, diced or julienned
2 Plum Tomatoes, finely diced
2/3 c Cheddar cheese, shredded
1/2 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Chili Powder
Using a small sauté pan, heat 1/4 c oil. Add corn tortillas one at a time and heat about 2-3 minutes until crispy. Remove and drain on a paper towel covered plate.
In a small bowl, combine spices to make rub. Set aside.
In a medium sauté pan, add 1 Tbsp oil and 1 Tbsp butter. Let butter melt and get a little brown.
Sprinkle spice rub on both sides of shrimp. Add shrimp to the pan with melted butter. Pour in Worcestershire sauce.
Let cook for 2-3 minutes on each side. Remove and drain on paper towel covered plate.
Meanwhile, heat up black beans and corn.
Make the tostadas by adding beans to the corn tortillas. Top with corn, lettuce, cheese, tomatoes and about three shrimp per tostada.