Shrimp Tostada

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

I’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things.

First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that craving that won’t.go.away. Do you know that feeling?

I’m sure you do. And let me tell you, this recipe is worth it.

When it comes to frying I always make sure to use a thermometer to measure the temperature. Frying at the appropriate heat reduces the splatters (and that mess I have hard time with) AND creates a safe frying environment. Market Street wants you to cook smart too—that’s why they carry cooking thermometers. Pick one up, people! It will make your kitchen safer.

Also, there’s the shellfish allergy element. I do cook with shellfish occasionally in my kitchen even with a child with shellfish allergy. I do so in the safest way possible. It first begins with Market Street and purchasing the shrimp.

I tell the fishmonger my son has a shellfish allergy and they IMMEDIATELY know what to do. They bag the shrimp, remove their gloves, wash their hands, place NEW gloves on and wrap the bag of shrimp in a separate bag—they go above and beyond to protect my people and this is a sign of attention.

Come dinner time, I cook up chicken, (using the same marinade recipe) instead of shrimp for my son and all are happy (and safe!).

The two tricky elements of this recipe are taken care of because Market Street is a grocer that cares. And they want to help my food dreams come true—like making shrimp tostada.

A few other thoughts on shrimp tostada:

1. There’s not much “cooking.” The tortillas are fried and the shrimped sautéed. The other two elements—avocado crema and black beans are really toss together and serve kinda toppings.

2. The toppings listed in the recipe are optional. Go with what sounds good to you!

3. This is a perfect party food. Fry up the tortillas and cook the shrimp in advanced. Serve everything buffet style.

4. If you’re serving vegetarian diners, this is a great meal to use. The refried black beans (be sure to use Amy’s it is a vegetarian brand!) and the avocado crema are filling and tasty enough on their own without the shrimp.

5. The leftover shrimp is PERFECT to eat chilled in a salad or on a bed of warm rice. Enjoy it the next day but in a new way.

Now that I can check shrimp tostada off my to-do list, I’m actually putting it back on my to-make list. It’s a repeat recipe for sure that everyone in the family gets excited about.

Shrimp Tostada

Author note: The marinade used for the shrimp also works well with chicken. Use caution when frying with oil. Use a thermometer to make sure the temperature of the oil is not too hot. The amount of tortillas used is dependent upon how many people you plan to feed.

1 1/2 pounds raw shrimp, peeled and deveined

3 tablespoons dijon mustard

3 tablespoons mayonnaise

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

2 teaspoons chili powder

2 teaspoons cumin

2 teaspoons canola oil

corn or flour tortillas

1/4 cup canola or vegetable oil (for frying)

canned refried beans

avocado crema (recipe below), for topping

butter lettuce, chopped, for topping

cilantro, chopped, for topping

lime wedges, for topping

Mexican cream, for topping

queso fresca, for topping

1) In a large bowl add the dijon, mayonnaise, salt, garlic powder, chili powder and cumin. Mix well. Add the shrimp and stir well to coat. Cover and place in the fridge up to eight hours before cook time.

2) Place 1/4 cup canola oil into a medium-sized skillet. Bring to 350 degrees over medium heat. Use a thermometer to accurately measure the temperature of the oil. When the oil has reached the appropriate temperature, place one to two tortillas into the oil. Cook for 30 seconds to 1 minute per side. Flip and repeat on the other side of the tortilla.

3) Place the crisp and golden tortillas onto a paper towel-lined plate. Continue until all tortillas are fried.

4) Meanwhile, add 2 tablespoons of canola oil into a skillet and cook over medium-high heat. Add the shrimp into the skillet and cook for about 4-6 minutes, flipping once, until the shrimp is cooked all the way through.

5) On the fried tortilla add a layer of beans and avocado crema. Top with shrimp and then your favorite toppings. Serve immediately.

for the avocado crema

avocados

salt

creamy dairy product (whipping cream, sour cream, crème fraiche, plain yogurt, etc.)

fresh lime juice

chopped cilantro (optional)

chopped serrano or jalapeno peppers (optional)

cayenne (optional)

cumin (optional)

chili powder (optional)

1) Add the avocado and mash with a fork or potato masher.

2) Combine the remaining three ingredients.

3) Once the four items are thoroughly mixed, add optional extras if more flavor is desired.