Shrimp Confetti Tostadas
Ingredients
TOPPING
1 pound thawed frozen peeled and deveined medium shrimp, tails removed and halved lengthwise
1 ripe avocado
1 tablespoon fresh lime juice
2 ripe plum tomatoes, diced 1/4-inch thick
1 cup thawed frozen white corn
1 cup thawed frozen shelled edamame
4 ounces queso fresco
1/2 small head romaine, trimmed and thinly sliced crosswise
Ten 5-inch tostadas
About 3/4 cup sour cream
VINAIGRETTE
1-1/2 tablespoons distilled white vinegar
1/2 tablespoon finely chopped fresh mint
1/2 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions
1. Bring 2 quarts of water to boil in a medium saucepan. Stir in the shrimp and cook until they curl up and are just firm, 1 to 2 minutes. Drain in a colander, and then cover with 2 cups ice cubes to cool.
2. Prepare the salad ingredients: Halve and pit the avocado, cut into 1/2-inch dice, and transfer to a medium serving bowl. Add the lime juice and tomatoes and toss to mix. Add the shrimp, corn, edamame, queso fresco, and romaine in layers; do not toss.
3. Make the vinaigrette: Whisk together the vinegar, mint, lime juice, salt, sugar, and pepper. Gradually whisk in the oil. Drizzle the dressing on top of the lettuce, toss all of the ingredients well, and season to taste.
4. To serve, spread each tostada with about a tablespoon of sour cream, top with shrimp mixture, and serve with napkins to be eaten our of hand.
Notes
I love this. It has a unique, fresh flavor and whips together really fast.
Source
real food for healthy kids by Tracey Seaman and Tanya Wenman Steel, page 130
TOPPING
1 pound thawed frozen peeled and deveined medium shrimp, tails removed and halved lengthwise
1 ripe avocado
1 tablespoon fresh lime juice
2 ripe plum tomatoes, diced 1/4-inch thick
1 cup thawed frozen white corn
1 cup thawed frozen shelled edamame
4 ounces queso fresco
1/2 small head romaine, trimmed and thinly sliced crosswise
Ten 5-inch tostadas
About 3/4 cup sour cream
VINAIGRETTE
1-1/2 tablespoons distilled white vinegar
1/2 tablespoon finely chopped fresh mint
1/2 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions
1. Bring 2 quarts of water to boil in a medium saucepan. Stir in the shrimp and cook until they curl up and are just firm, 1 to 2 minutes. Drain in a colander, and then cover with 2 cups ice cubes to cool.
2. Prepare the salad ingredients: Halve and pit the avocado, cut into 1/2-inch dice, and transfer to a medium serving bowl. Add the lime juice and tomatoes and toss to mix. Add the shrimp, corn, edamame, queso fresco, and romaine in layers; do not toss.
3. Make the vinaigrette: Whisk together the vinegar, mint, lime juice, salt, sugar, and pepper. Gradually whisk in the oil. Drizzle the dressing on top of the lettuce, toss all of the ingredients well, and season to taste.
4. To serve, spread each tostada with about a tablespoon of sour cream, top with shrimp mixture, and serve with napkins to be eaten our of hand.
Notes
I love this. It has a unique, fresh flavor and whips together really fast.
Source
real food for healthy kids by Tracey Seaman and Tanya Wenman Steel, page 130
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