Shrimp And Lime Tostadas Recipes

SHRIMP AND LIME TOSTADAS

Shrimp and Lime Tostadas image

Categories Herb Appetizer Lime Shrimp Winter Bon Appétit Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 54

Number Of Ingredients 10

Ingredients

9 5- to 6-inch corn tortillas, each cut into 6 wedges
Nonstick vegetable oil spray
3 garlic cloves, unpeeled
1 tablespoon cumin seeds
1 1/2 pounds uncooked medium shrimp, peeled, deveined
3 1/2 teaspoons finely grated lime peel
6 tablespoons fresh lime juice
6 tablespoons plain nonfat yogurt
6 tablespoons chopped fresh cilantro
2 1/2 teaspoons minced seeded serrano or jalapeño chili

Steps:

Preheat oven to 325°F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet.
Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl.
Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic.
Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl.
(Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.)
Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

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