Monday, March 17, 2014

80--- Saucy Shrimp Tostadas with Roasted Tomatillo Guacamole

I was going to wait until Cinco de Mayo to post this recipe.  But that's just not fair to you.  You don't want to wait 6 weeks for this one.  The guacamole is to die for!!

Saucy Shrimp Tostadas with Roasted Tomatillo Guacamole
Serves 6

1 tsp olive oil
5 tomatillos, chopped
1/4 large yellow onion, chopped
1 jalapeno, seeded and chopped
1/2 cup fresh cilantro leaves
2 medium avocado, skinned, seeded and chopped
1/2 tsp salt
2 Tbsp light sour cream
Dash ground black pepper
1/8 tsp ground cumin
Juice from 1/2 fresh lemon

Heat oven to 420 degrees.  Toss tomatillos, jalapeno and onion with olive oil and place onto a baking sheet.  Roast for 15 minutes, or until lightly browned and cooked through.

Transfer contents to a large food processor with remaining ingredients.  Puree until smooth. Place into a covered container in the refrigerator until ready to serve.

1 1/2 tsp chipotle chili powder, divided
1 tsp chili powder, divided
1/8 tsp ground cumin
1/4 tsp garlic powder
2 Tbsp lime juice
1/2 tsp salt, divided
1/8 tsp ground pepper
1 1/2 lb small raw shrimp without shells or tails
4 tsp olive oil, divided
1 tsp cornstarch

In a ziploc bag, combine 1 tsp chipotle chili powder, 1/2 tsp chili powder, cumin, garlic, lime juice, 1/4 tsp salt, pepper, shrimp, and 2 tsp olive oil.  Shake to mix and allow to marinate sealed in the refrigerator for 2-3 hours.

For shrimp, heat remaining 2 tsp olive oil over medium-high heat.  Add shrimp, remaining salt and chili powders, and 2 Tbsp of marinade and saute until shrimp are opaque.  Add in cornstarch and mix well until sauce is thickened.

6 corn tortillas (6")
Olive oil spray
1 tsp chili powder
1 cup low fat refried black beans, heated through
2 cups spring mix lettuce
2 roma tomatoes, seeded and chopped
4 green onions, thinly sliced
1/2 fresh jalapeno, seeded and finely diced
2 oz cojita cheese, crumbled

Preheat oven to 400 degrees.  Spray tortillas lightly with olive oil on each side, then place on baking sheets and dust each with chili powder.  Bake for 4-5 minutes on each side, or until crispy and lightly browned (watch closely).  Remove from oven and cover with a towel while you prepare shrimp.

To serve: spread 2 Tbsp black beans onto a tostada, then top with 5-6 shrimp, lettuce, tomatoes, onions and jalapenos (if desired).  Add a dollop of guacamole and sprinkle with cojita and enjoy.

Nutrition Info per 1 tostada: 360 calories, 14.5 g fat, 30 g protein, 22 g carbohydrates, 8 g fiber

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