Shrimp Tostadas with Avocado Crema

Shrimp Tostadas with Avocado Crema can be served as an appetizer or as a meal when accompanied with some rice or your other favorite Mexican sides.

Shrimp Tostadas with Avocado Crema
(Mark Kelly, 2018)

Serves 4 – 6

1 lb. large shrimp, peeled and deveined, at room temperature
2 Tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp Mexican chili powder
1 tsp black pepper
2 tsp garlic powder

1 14.5 oz. can of vegetarian refried beans, warmed.

12 crispy tostadas

1 large, ripe avocado, pitted and cubed
8 oz. light sour cream
1 tsp ground cumin
2 tsp hot sauce
2 tsp fresh lime juice
Kosher salt, to taste

Fresh salsa, cilantro and cojita cheese to garnish

To prepare the Avocado Crema: Put the avocado, sour cream, cumin, hot sauce and lime juice in the food processor and pulse until smooth. Season with salt, to taste. Refrigerate for at least an hour before serving. The crema can be made up to 1 day ahead.

Preheat oven to 375F. Line a rimmed baking sheet with foil and coat the foil with cooking spray.

In a large bowl, toss the shrimp with the oil and spices to coat. Spread the shrimp evenly across the prepared baking sheet. Bake for 8 minutes. Turn each shrimp individually. Bake for another 6 minutes.

To serve: Spread a layer of refried beans over each tostada and divide the shrimp among the tostadas. Top with fresh salsa and cilantro. Garnish with a healthy dollop of Avocado Crema and a couple of shakes of cojita cheese.

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