‘Guac’ Party resulted in a surplus of ripe avocados. So, in the spirit of not wasting food, I cooked up some shrimp and avocado tostadas. This was my first time preparing home-made tostadas shells, which were fried up from the leftover corn tortillas.
There were three layers to this tostada: cumin black beans, pico de gallo and the shrimp and avocado. The only part of the tostada I didn’t prepare were the beans, which came from a can. I did, however, add a couple teaspoons of cumin to the mixture during heating.
After peeling and deveining the shrimp, I tossed in a few seasonings with lime juice and marinated for 10 minutes before skewering and grilling. Here are my recipes for the pico de gallo and shrimp/avocado mix.
Pico de Gallo–yields 2 cups
1/2 red onion (finely chopped)
2 roma tomatoes ( chopped)
1/3 cup cilantro (roughly chopped)
juice of 1 lime
1/2 teaspoon of salt
1/2 jalapeno with some seeds (finely chopped)
In a medium sized bowl, toss all the ingredients together.
Shrimp and Avocado Tostadas–more than enough to top 10 tostadas
2 lbs. fresh shrimp, peeled and deveined
2 teaspoons of cumin
1/3 cup of cilantro
1/4 teaspoon of cayenne
1/2 jalepeno and seeds (chopped)
1/2 teaspoon white pepper
1/2 teaspoon salt
juice of 3 limes
3 ripe avocados, removed from shell and cubed up
1. Toss everything together (no avocado) and let the shrimp sit for at least 10 minutes.
2. Soak your skewers before putting them on the grill to prevent burning. I had 4 shrimp for each skewer. Discard liquid.
3. Place on a heated grill until shrimp are cooked on both sides. Fully cooked when pink.
4. Remove shrimp from skewers and toss with avocados. Sprinkle a little more lime juice over the mixture.
5. Layer a tostada with beans, pico de gallo and shrimp and avocado. Top with a few splashes of hot sauce if desired.