February 5, 2012

Shrimp Tostadas!

Oh so yummy! I really, really enjoyed this meal. It was almost like eating at a restaurant, except I prepared, served and cleaned up myself. :-) But that's what makes it a fraction of the cost! :-D

Jeramy bought me a recipe book, Mexican at Home: Favorite Restaurant-Style Recipes, for Christmas and that's where this recipe comes from. The publishers collected recipes from well-known companies using their name brand food products. This one is from Ortega.

Shrimp Tostadas

1 pound cooked shrimp, peeled & deveined
14.5 oz can diced tomatoes, drained
1 cup chopped white onion
4 oz can diced green chiles
1/4 cup chopped fresh cilantro
3 tablespoons vegetable oil
3 tablespoons lime juice
16 oz can refried beans, warmed
10 count tostada shells, warmed
2 & 1/2 cups shredded lettuce

Combine shrimp, tomatoes, onions, chiles, cilantro, oil & lime juice in a bowl; cover.
Spread about 2 tablespoons of beans on each tostada shell. Top with 1/4 cup lettuce and 1/2 cup shrimp mixture. Makes 10 servings. Time from start to finish: 15 minutes.

The shrimp mixture may be prepared in advance, covered & refrigerated.

Because Jeramy likes warm dinner meals & because I'm pregnant, I tossed the shrimp mixture in a non-stick skillet until steaming before layering on top the lettuce. I also added diced avocado and served with rice. It was excellent! Enjoy!

1 comment:

Haley Dempsey said...

That looks really good!! :)