Agatha Achindu achieves the “taste of tropical paradise” in less than 30 minutes with her shrimp tostadas.
“The number of flavors with each bite is incredible: the sweetness of the pineapple, the sharpness of the lime, the creaminess of the avocado and the smokiness of the shrimp,” says the author of the book. Abundant cooking.
The recipe has “short prep and short cooking time” — two things Achindu looks for in a weeknight meal.
“You can grill your shrimp ahead of time and freeze it, like I do,” the nutritionist suggests to cooks trying to make a quick recipe even easier. Then all you have to do is defrost and reheat the prepared shrimp.
Shrimp Tostadas with Pineapple Salsa by Agatha Achindu
½ cup chopped fresh pineapple
½ cup of chopped cherry tomatoes
½ cup chopped red onion (from 1 small onion)
⅓ cup chopped fresh basil
2 tablespoons fresh lime juice (from 1 lime)
1 teaspoon garlic powder, divided
1 teaspoon fine sea salt, divided
½ teaspoon freshly ground black pepper, divided
4 (6-inch) corn tortillas
2 tablespoons olive oil, divided
12 extra large peeled raw shrimp without strings
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 medium ripe avocado, mashed
1. Preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Set aside.
2. Combine pineapple, tomatoes, onion, basil, lime juice, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl until combined; set pineapple salsa aside for serving.
3. Coat the tortillas on both sides with 1 tablespoon of oil and place them in an even layer on the prepared baking sheet. Bake in the preheated oven until golden and crispy, 10 to 14 minutes, turning after 5 minutes. Allow the tostadas to cool until ready to use.
4. Toss shrimp with smoked paprika, cumin, ¼ teaspoon pepper, and remaining ½ teaspoon each garlic powder and salt in a small bowl until smooth.
5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until cooked through, 2 to 3 minutes per side.
6. Pour avocado puree, shrimp and pineapple salsa evenly over each tostada. Serve immediately.
Makes: 4Active time: 25 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education