Shrimp Tostadas
Once Thanksgiving and its many rich foods have passed, I’m ready for something different, fresh and light.
Shrimp tostadas sound good to me--light tostadas. Here, to reduce the fat, the shrimp marinate in herbs and lime juice rather than oil. Instead of a heavy refried bean spread, a light guacamole sprinkled with a few black beans tops baked tortillas. There’s also no cheese.
Crunchy romaine and radishes make the “salad†on top, then shrimp and any marinade finish them off. I like to add a few slivers of red pepper to the tostadas for color.
Heat the oven to 425 degrees.
Toast the oregano in a dry skillet over medium-low heat until fragrant, 30 seconds.
Toss together the oregano, serrano chile, cilantro, onion, 2 tablespoons of lime juice and the shrimp. Let the shrimp marinate while you prepare the remaining ingredients.
Cut the avocado in half, remove the pit and scoop the avocado out of the shell into a small bowl. Mash it with a fork, then stir in the remaining 1 teaspoon of lime juice. Season the guacamole with salt and pepper to taste and set aside.
Lightly spray both sides of the tortillas with nonstick cooking spray and place them in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes. Remove them from the oven and allow to cool slightly so you can handle them.
When ready to serve, divide the guacamole among the baked tortillas, spreading it evenly over each. Sprinkle about 2 tablespoons of the black beans over the top of each tostada, then top with the romaine and radish slices. Spoon the shrimp, along with the marinade, over the top of each and top with thin slices of red pepper. Garnish each plate with a radish and 2 lime wedges.
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