Shrimp And Zucchini Tostadas Recipes

Steps:

• Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.

Steps:

• Place shrimp in resealable food-storage plastic bag, and squeeze the juice of half the lemon into the bag. Add lemon peel, canola oil, cumin, garlic powder, salt, pepper and 1 tablespoon of the cilantro. Seal bag, and gently coat shrimp. Place bag on plate in refrigerator to marinate, at least 10 minutes but no longer than 20.
• Meanwhile, heat grill to medium-high. While shrimp marinates and grill heats, mix remaining 1/4 cup cilantro and onion in small bowl. In another small bowl, mix cocktail sauce, salsa and juice of remaining lemon. Add half of the cilantro mixture to the cocktail sauce mixture. Set aside.
• Place shrimp on grill. Cover and cook about 2 minutes on each side or until just done and shrimp has turned pink and opaque throughout. Remove shrimp to a bowl until cool enough to handle. If there are tails on the shrimp, remove them, and chop the shrimp into bite-size pieces. Add chopped shrimp to cocktail sauce mixture, and stir to coat. Spoon onto tostada shells, and top with remaining cilantro mixture and whatever garnishes you like.

Steps:

• Preheat oven to 425ºF (220ºC).
• Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
• Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
• Roughly chop the shrimp and transfer to a bowl.
• Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
• Marinate for 10-15 minutes.
• Spoon the shrimp mixture onto the tostadas.
• Enjoy!

Steps:

• Heat the canola oil in a 14-inch heavy bottom skillet or low-sided Dutch oven over medium-high heat. When the oil is very hot, add the tortillas 2 at a time and fry until golden brown and puffed, about 1 minute on each side. Transfer to a wire rack to drain. Sprinkle with salt while hot.
• Cook the chorizo in a large nonstick skillet over medium-high heat, breaking up chunks of meat with a wooden spoon until the meat is browned and nearly cooked through, about 5 minutes. Add the shrimp and continue to cook and stir until the shrimp are opaque, 2 to 4 minutes longer. Add the corn and cook until the corn is warmed and the chorizo and shrimp are cooked through.
• To serve, place one fried tortilla on a plate. Top with a quarter of the chorizo and shrimp mixture. Spoon a quarter of the enchilada sauce over top. Sprinkle with a quarter of the queso fresco, a few slices of chile and cilantro leaves. Repeat with the remaining tortillas. Serve each with a lime wedge.

Steps:

• Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Steps:

• Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
• In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
• Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sautéed vegetables; toss to combine and reheat.
• Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
• Serve with additional sour cream and guacamole.

Steps:

• In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
• Heat a large skillet until very hot.
• Add the oil and heat until shimmering.
• Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
• Remove the skillet from the heat and add the tequila.
• Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
• Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
• Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
• Drizzle some of the tequila sauce on top and serve right away.