Shrimp Tostada
AuthorDanny EckesCategoryRockin Recipes, SeafoodDifficultyBeginnerThis quick and easy recipe can feed 2-3 people. Make it a fusion between great music, good food, and tasty beer. Takes about 30 minutes to make. Turn on any album by Tedeschi Trucks. I'm partial to "Live from the Fox Oakland" because I was there for the recording. Pop open an El Sully and rock your heart out. Let me know how it turns out!
This post is not sponsored by the musical artist nor the paired beverage. The amazon links are affiliate links.
Recommended Pairing:
Directions
In a bowl, lightly toss juice of 1 Lime, 2 cups shredded Cabbage, 1/2 small Yellow Onion chopped finely, 3 tbsp. Cilantro, 2 Avocados (cut into small cubes), and 4 tbsp. of Green Taco Sauce.
Place in the fridge until ready to serve.
Rinse and drain Rice thoroughly.
In a 3qt. Saucepan, add 2 tbsp. Olive or Vegetable oil, 1/2 small Yellow Onion finely chopped, and 1 cup of Rice.
Sauté until onions are cooked soft and translucent.
Stir in 2 cups of water with Tomato Bouillon dissolved.
Bring Rice to boil for 2 minutes.
Reduce heat, cover, and set to simmer.
Salt to taste
Pour undrained Pinto Beans into a small 2qt. Saucepan.
Bring to a boil.
Reduce heat to simmer, Salt to taste.
Allow Shrimp to reach room temperature throughout.
Peel, clean, and remove tails.
Pat dry to remove excess water.
In a bowl, combine 1 tbsp. Chile Limón seasoning, 2 tbsp. Cilantro, juice of 1 lime, and Shrimp.
Toss until evenly coated.
Heat 10" Frypan on medium heat, add 2 tbsp. Olive or Vegetable Oil to pan.
Place Shrimp into hot pan cooking on one side. (Do not pour in the juice from mixing bowl)
When about 3/4 done, flip and finish Shrimp on the opposite side.
Remove from heat, Squeeze the juice of 1/2 Lime over cooked Shrimp, Salt to taste.
Heat 10" Cast Iron Frypan over medium heat. Add vegetable oil to coat pan.
Add Tortillas one at a time to lightly fry.
Let the shells get crispy but do not burn.
On Tostada shell, add Pinto Beans, Shrimp, and a generous portion of Relish.
Serve Beans and Rice on the side topped with crumbled Cotija cheese and remainder of Cilantro.
Ingredients
Directions
In a bowl, lightly toss juice of 1 Lime, 2 cups shredded Cabbage, 1/2 small Yellow Onion chopped finely, 3 tbsp. Cilantro, 2 Avocados (cut into small cubes), and 4 tbsp. of Green Taco Sauce.
Place in the fridge until ready to serve.
Rinse and drain Rice thoroughly.
In a 3qt. Saucepan, add 2 tbsp. Olive or Vegetable oil, 1/2 small Yellow Onion finely chopped, and 1 cup of Rice.
Sauté until onions are cooked soft and translucent.
Stir in 2 cups of water with Tomato Bouillon dissolved.
Bring Rice to boil for 2 minutes.
Reduce heat, cover, and set to simmer.
Salt to taste
Pour undrained Pinto Beans into a small 2qt. Saucepan.
Bring to a boil.
Reduce heat to simmer, Salt to taste.
Allow Shrimp to reach room temperature throughout.
Peel, clean, and remove tails.
Pat dry to remove excess water.
In a bowl, combine 1 tbsp. Chile Limón seasoning, 2 tbsp. Cilantro, juice of 1 lime, and Shrimp.
Toss until evenly coated.
Heat 10" Frypan on medium heat, add 2 tbsp. Olive or Vegetable Oil to pan.
Place Shrimp into hot pan cooking on one side. (Do not pour in the juice from mixing bowl)
When about 3/4 done, flip and finish Shrimp on the opposite side.
Remove from heat, Squeeze the juice of 1/2 Lime over cooked Shrimp, Salt to taste.
Heat 10" Cast Iron Frypan over medium heat. Add vegetable oil to coat pan.
Add Tortillas one at a time to lightly fry.
Let the shells get crispy but do not burn.
On Tostada shell, add Pinto Beans, Shrimp, and a generous portion of Relish.
Serve Beans and Rice on the side topped with crumbled Cotija cheese and remainder of Cilantro.
