Grilled Shrimp Tostadas Thursday, April 10 2014
Light, flavorful and simple to make, this Southwestern-inspired recipe makes an ideal weeknight dinner. The shrimp get a nice kick from Spicely Organics' Shrimp Crab Grill and Broil seasoning, and the crisp romaine balances the meal out nicely. Add avocado, sour cream and/or pico de gallo to take your meal to the next level.
Grilled Shrimp Tostadas
1 tsp olive oil, plus additional for frying
4 corn tortillas
1 lb peeled and deveined shrimp
4 cups shredded romaine
2 tsp fresh lime juice
1/4 cup sliced jalapeño
1/4 cup cilantro leaves
Lime wedges, for serving
In a medium skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over medium-high heat until lightly golden on both sides. Drain on paper towels and sprinkle lightly with salt.
Toss shrimp with 1 teaspoon of oil and Organic Shrimp Crab Grill and Broil. Add to a preheated pan and grill over medium high heat until cooked through (about 4 minutes), turning once.
In a medium bowl, toss the romaine, jalapeño and lime juice. Set the tortillas on plates and top with romaine mixture and grilled shrimp. Top with cilantro and serve with lime wedges.