Shrimp Tostadas |Cooking With Amanda

We are in the midst of winter and honestly, I am not loving it. While it's fun to be stuck inside for a day or two watching movies with a nice bowl of stew and a cup of tea, the cold weather gets old quick. I long for warm, sunny days where I can grill outside and have a nice cocktail on my patio while I am waiting for my dinner to be cooked.

Since that is months away, I have decided to winterize a meal that normally would be fun to eat outside. These crispy shrimp tostadas fit the bill.

Instead of grilling my shrimp, I sauté them in a pan with a light flour coating and seasoning. I add just enough oil to make them crispy but not deep fried. The winter is not the best time to get tomatoes, especially since I am fond of Jersey tomatoes. So I leave tomatoes out of this recipe and use toppings such as red cabbage laced with cilantro and pineapple salsa. The salsa can be made fresh, but if I am pressed for time, I use either jarred pineapple salsa or fresh pineapple and mango salsa purchased from Trader Joe's. Crumbled queso fresco cheese is perfect to top these tostadas with as it has a nice mild and tangy flavor which matches perfectly with the other ingredients.

If I am going to forget about winter, you bet I am also making margaritas before dinner! Pair them with some homemade queso dip and chips. We are now talking about happy hour before dinner.

In keeping up with our Mexican theme, don't forget to make the Mexican chocolate brownies for dessert. So let's just forget about winter and start cooking! Head to the grocery store and pick up all the ingredients to make these shrimp tostadas. You won't be disappointed!

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Shrimp Tostadas Recipe

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Ingredients

For the Slaw:

2 tablespoons rice wine vinegar
2 tablespoons canola oil, plus extra to grease the grill
2 tablespoons granulated sugar
4 cups shredded red cabbage
1/4 cup fresh cilantro, chopped
salt and pepper, to taste

For the Tostadas:

8 corn tortillas

For the Shrimp:

1 pound shrimp, peeled, deveined, and tails removed
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 tablespoon butter
1 tablespoon olive oil
1 cup pineapple salsa
6 ounces queso fresco, crumbled

Directions

In a medium size bowl, mix together vinegar, oil and sugar. Add the cabbage and cilantro. Season with salt and pepper to taste. Set aside.
Grease a large grill or non- stick skillet with a little canola oil. On medium heat, cook tortilla for two minutes on each side or until slightly crispy. Repeat with remaining tortillas. Keep warm.
In a large bowl, coat shrimp with flour and chili powder. Melt butter and heat oil on medium. Add shrimp to the pan and cook for two minutes on each side or until crispy.
When shrimp are cooked, assemble tostadas. Top each corn tortilla with some cabbage slaw. Place a few shrimp on each one. Top with salsa and queso fresco. Serve any remaining cabbage slaw on the side.