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Among my circle of friends I’m known for hosting parties with good food. Whether I’m throwing a large summer bbq or having an impromptu holiday cocktail gathering, I can usually whip up some crowd pleasing appetizers that people enjoy. I’m able to pull this off by keeping some staples in my pantry. At any given time you can open my cabinets and find Hunt canned tomatoes, RO*TEL tomatoes, black beans and Rosartia refried bean and corn tortillas. With these three ingredients and few fresh items you can make a quick meal (like my tortilla lasagna, habanero chili) or impress party guests with these easy to make shrimp tostadas.
What I love about tostadas is that they are a hybrid meal – appetizer. They are great as finger food or few make a light meal. Also, if you omit the shrimp, you have a lovely vegan option for guest who are vegetarian. Another bonus is they are low in fat and calories and high in fiber and flavor. You can feel good knowing you’re serving your friends and family a healthy appetizer not loaded down with fat and calories.
Spicy Shrimp Tostadas
- 1 16 oz can RO*TEL habanero tomatoes
- 1 16 oz can Hunt's diced tomatoes
- 1 16 oz can Rosarita refried beans
- 1 8 oz can Hunt's tomato sauce
- 1 pound shrimp raw, peeled and tails removed (30-40 count)
- 12 corn tortillas
- 1 avocado sliced in 12 slices
- 1 jalapeño sliced thin
- 1/2 head red cabbage
- 6 green onions cleaned and cut into 1" pieces on the bias
- 3 radishes sliced thin
- 1 bunch cilantro
- 1 clove garlic sliced thin
- 1 lime cut into 12 sections
Preheat oven to 450 degrees.
In a hot oven place tortillas directly on baking racks for 2-3 minutes on each side or until crispy. As an alternative you can buy tostada shells. Remove and cool.
In a mixing bowl combine 1/2 bunch of chopped cilantro (reserve other half and 12 leaves of cilantro for garnish) and refried beans. (beans should be room temperature)
In pot or deep skillet combine habanero tomatoes, diced tomatoes, tomato sauce, 1/2 bunch of cilantro and garlic. Bring to a boil.
Add shrimp, cover and simmer for 2 minutes. Turn off heat and let shrimp continue to cook in hot tomatoes for 10 minutes. In a colander, drain shrimp and tomatoes.
On each tortilla, spread about 2 tablespoons of beans. Add 3-4 shrimp and a tablespoon of tomatoes. Top with fresh ingredients: cabbage, onion, radish, jalapeño, avocado and cilantro.
Serve immediately with fresh limes and enjoy.
This recipe is pretty simple to make. But, here are few tips that you might find helpful.
- Use the pan as your bowl to mix tomatoes, garlic and cilantro
- Use a hand mixer to combine beans and cilantro. It will make the beans smooth, creamy and easy to spread.
- Use a spatula or butter knife to spread beans
- Evenly place shrimp and tomatoes
- I keep my pantry stocked with Hunt’s and RO*TEL tomatoes and Rosarita refried beans by shopping isle two at my local Walmart on my way home from work.
- If habanero are too hot, use RO*TEL diced tomatoes and green chilies. They have great flavor with less heat.
- Use fresh produce. Great fresh ingredients (including organic items) can be purchased at Walmart.
I know you guests will love these tostadas. You can find more easy to make recipes that are perfect for holiday entertaining by visiting Yes You Can Recipes!