Mini Shrimp Tostadas

I think the hardest thing about this recipe is spelling tostada.  I’ve been spelling it with an “o” at the end of the word for as long as I can remember.

But then recently noticed that it’s Tostada not Tostado.  Now my next challenge is to make sure I say it right.

Okay, now that I have that straight, let’s move on to how to make these cute little tostados…I mean tostadas.

These tostada rounds are great for appetizers or a fun side dish.  Or why not make them just for yourself as a main dish.

They’re made with mini crispy tostado (did it again…I mean tostada) shells and topped with guacamole.

Then for fun there’s a yogurt onion dip topping just before adding the Tex mex flavored shrimp.

All of these flavors and textures taste soooo good together.

The next big decision you’ll have to make is whether you pop the entire tostada in your mouth or eat it in a couple bites.

I guess the most polite way would be to eat it in a couple bites but then it gets a little messy and there’s a risk that some of the guacamole may get on your clothes.

So I vote for eating it all in one bite.

Plus, there’s the element of it tasting better when it’s all eaten together.

These make such a pretty and colorful appetizer and may very well be the first thing that guests will reach for out of all the appetizers.

So let’s check out the ingredients.

Corn tortillas, canola oil, salt, 2-1/2 inch cookie cutter, ripe avocado, jalapeno pepper, onion, garlic, tomato, lime, cilantro, pepper, Greek nonfat yogurt, onion powder, ancho chili powder, deveined, peeled raw shrimp with the tails off.

Here’s how to make it.

For the Tortilla Rounds:

Using a round cookie cutter, cut 3 tostada rounds from each tortilla.

Heat a small skillet on low to medium heat, and add the canola oil.

Put one of the scraps from the cut tortillas into the skillet to test the oil. When the oil starts to bubble, remove the test scrap and put a few of the tostada shells in the pan. As soon as the bottom sides of the shells are a golden color turn them over. When both sides are a golden color remove them from the skillet and lay them on to a paper towel. Sprinkle salt on top. Finish cooking the rounds in batches. Set aside.

For the Guacamole:

Cut the avocados in half length-wise and remove the seed.  Scoop out the avocado meat and add it to a medium size bowl.

Add the lime juice…

and smash the avocado mixture with a fork.

Next,

add the tomatoes, onions, and cilantro to the bowl.

Then add the jalapenos and garlic….

…pepper, and

salt.  I happen to like a good amount of salt in guacamole but make sure to do a taste test and salt to your taste.

Mix together and set aside.

For the Yogurt Onion Dip:

Mix all ingredients together…

…and set aside in the fridge while making the shrimp.

For the Shrimp:

Heat a medium size skillet on low to medium heat and add the butter.

Next, add the chili powder,

pepper…

…and salt.

Stir together.

Add the shrimp.

When the bottom side of the shrimp turn white (about 1 or 2 minutes),

turn them over and cook the other side for about the same amount of time.

Then remove the shrimp from the pan and set aside on a plate.  Drizzle any remaining butter from the pan over the shrimp.

For the Assembly:

Top each tostada round with guacamole.

Then top the guacamole with the yogurt onion dip.

Next top the yogurt onion dip with 1 piece of shrimp.  Garnish the serving plate with sprigs of cilantro and….

enjoy.

Thank you so much for stopping by and have a great rest of the week.

More shrimp recipes:

Spicy and Sweet Shrimp Salad
Shrimp and Fried Rice
Shrimp Tacos with Adobo Sauce