Shrimp, Corn, and Black Bean Tostadas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the shrimp:
2 tablespoons extra-virgin olive oil, divided
2 tablespoons lime juice
1 tablespoon Sriracha or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, shelled and deveined
For the rice: 1/4 cup finely chopped yellow onion
1 tablespoon extra-virgin olive oil
1 1/2 cups long grain white rice
2 1/4 cups water
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the black bean salsa:
1 15-ounce can black beans, drained and rinsed
Corn kernels from one ear of corn
1 small red onion, chopped
1 cup cherry or grape tomatoes, halved
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons hot sauce, or to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped
Tostada shells Lettuce leaves
Tomato salsa
1 avocado, sliced
Fresh cilantro sprigs
Lime wedges
Instructions:
Serves 6.
Whisk 1 tablespoon olive oil, lime juice, hot sauce, cumin, salt and pepper together in a medium bowl. Add shrimp and toss to coat. Set aside.
Prepare the rice: Heat olive oil in a medium saucepan. Add onion and saute until softened, 2 minutes. Add rice and stir to coat. Add water and remaining ingredients. Bring to a boil, then reduce heat to low. Cover and simmer until water is absorbed and rice is tender, about 20 minutes. Fluff with a fork and transfer to a bowl.
While the rice is cooking, prepare the black bean salsa. Combine all of the salsa ingredients together in a bowl and mix well. Taste for seasoning.
Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare grill for direct cooking over medium heat). Remove shrimp from the marinade, shaking off any excess and transfer to skillet 0r grill. Cook shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer shrimp to a bowl.
To assemble tostadas, lay a lettuce leaf over the corn shell. Spoon rice and black bean salsa over the lettuce. Top with 2 to 3 shrimp. Spoon tomato salsa over. Garnish with avocado slices and fresh cilantro. Squeeze a few drops of lime juice over each tostada. Serve immediately and pass the napkins.
From tastefoodblog.com