Wednesday, July 21, 2010
I created this recipe many years ago for Richard and I to enjoy a light, refreshing, seafood-based Mexican entree. All of the components go great together, and it is a quick and simple meal to prepare.
Mango Shrimp Tostadas Recipe
3/4 to 1 lb whole, raw, medium shrimp
Salt and pepper
1 large avocado -OR- 2 small avocados
1/2 bunch of cilantro
1 jalapeno pepper (optional)
4-6 Los Pericos Tostadas, or make your own baked tostadas in the oven (how to at end of post)
For the shrimp, remove the shells, make a slice along the dark line and remove the waste, rinse, and cut them in half. Set the shrimp aside.
For the mango, peel the skin and remove the pit. Cut the mango pieces into small squares and add the cubes to a medium size mixing bowl.
Cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half, first in one direction, then in the other direction to make the cubes. Use a spoon to scoop out the cubes and add them to the mixing bowl with the mango.
Wash the half bunch of cilantro, chop the leaves, and add them to the mixing bowl.
If you are adding a jalapeno, wash and dry it, then slice it in half and remove the seeds. Mince the jalapeno halves into very small pieces and add them to the mixing bowl.
Cut one of the limes in half and juice the lime halves into the mixing bowl. Use a spoon to gently mix everything together.
Heat a skillet sprayed with non-stick cooking spray to High heat and add the shrimp. Drizzle the shrimp with a little olive oil, salt and pepper to taste, and saute them for a couple of minutes until the shrimp are pinkish-white and curled. Remove the shrimp from the heat and add them to the mixing bowl.
Cut the second lime in half and juice the lime halves into the mixing bowl. Use a spoon to gently mix everything together one last time.
Spoon some of the mango-shrimp mixture onto a tostada, add your favorite Mexican hot sauce, and sour cream if you do dairy. Serves 2 adults (and one small child). On a side note, Sam likes to eat all of the components of this dish separately (she's only 6), so I set aside a small amount of each ingredient for her on a plate and she eats it that way.
To make your own oven-baked tostada shells, just follow these instructions:
Preheat oven to 400 degrees. Lay out corn or flour tortillas in a single layer on a baking sheet or two, spray both sides of the tortillas with olive oil cooking spray, and lightly salt the one side. Bake them for 5 minutes, then flip them over and bake for 5 more minutes. Enjoy!