Name: Shrimp-avocado Tostadas Recipe
Total time: 70 min
Yield: 10
Cuisine: Mexican

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How to make Shrimp-avocado Tostadas Recipe

Rachael Ray Every Day

Crawler

Mexican

Thawed frozen deveined large shrimp,  peeled and halved lengthwise

20 corn tortillas

Corn or vegetable oil,  for brushing

Ripe hass avocados,  halved

Fresh lime juice

4 ripe plum tomatoes,  cut into dice

Queso fresco or mild feta cheese,  crumbled

Thawed frozen shelled edamame,  baby lima beans or fava beans

Thawed frozen yellow corn

Small head romaine,  trimmed and thinly sliced crosswise

Distilled white vinegar

Finely Chopped Fresh Mint

Salt

Freshly ground pepper

Extra virgin olive oil

In a large saucepan, bring 4 quarts of water to a boil. Stir in the shrimp, turn off the heat and let stand until the shrimp are just firm, about 2 minutes. Drain the shrimp in a colander, and then cover with 2 cups of ice cubes to cool.

step 1

Preheat the oven to 450 degrees. Place 6 tortillas on each of 2 baking sheets (line with foil for easy cleanup). Brush both sides of the tortillas lightly with oil. Bake 6 to 9 minutes, until crisp and a shade darker. Transfer the tortillas to a rack to cool; repeat with the remaining tortillas.

step 2

Cut the avocados into 1/2-inch dice and put in a large salad bowl. Add 2 tablespoons of the lime juice and the tomatoes and toss. Add the shrimp, cheese, edamame, corn and romaine; do not toss.

step 3

Whisk the vinegar with the mint, the remaining 1 tablespoon of lime juice, the sugar, salt and pepper. Gradually whisk in the olive oil. Drizzle the dressing over the shrimp mixture, toss and season to taste.

step 4

To serve, spread each tortilla with 1 tablespoon of sour cream and top with the shrimp mixture.

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Shrimp-Avocado Tostadas Recipe

Ingredients for Shrimp-Avocado Tostadas Recipe

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