Weekly Winner:  Tasty Tostadas that Transport to the Tropics

I love food that transports you somewhere else.  I especially love food that makes you feel like you’re on vacation — especially if said vacation is someplace tropical.  That’s exactly what this week’s winner does.  Grilled Shrimp Tostadas with Lime will make you feel like you are sitting beachside under a palapa in Mexico while sipping some cool, umbrella-laden cocktail.  In truth, I was sitting at my dinner table with a glass of wine on a crazy-hot late September Chicago night.  But hey, I can dream… can’t I?

Grilled Shrimp Tostadas with Lime comes from Cooking Light Magazine and as you might suspect is quite light and healthy. It’s also a very quick, easy recipe that comes together in no time which allows you to take your imaginary tropical vacation any day you like — no passport required!

Grilled Shrimp Tostadas with Lime

Serves 4

Ingredients:

Shrimp:

24 large shrimp, peeled and deveined (about 1 1/2 pounds)

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

Black bean salsa:

1/4 cup chopped green onions

1/4 cup chopped cilantro 

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon minced chipotle chiles in adobo sauce

1 teaspoon minced fresh garlic

1/4 teaspoon kosher salt

1 (15-ounce) can unsalted black beans, rinsed and drained

Avocado topping:

1/4 cup plain fat-free Greek yogurt

1 teaspoon lime juice

1 ripe peeled avocado

1 cup chopped seeded tomato

Cooking spray

8 corn tostadas

4 lime wedges

Procedure:

  1. To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 tsp salt in the bowl.  Let stand 10 minutes.
  2. To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat,
  3. To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth.  Stir in tomato.
  4. Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Add shrimp to pan; grill 2 minutes on each side.  Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 Tbsp avocado mixture.  Serve with lime wedges.

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