~ Shrimp, Corn and Black Bean Tostadas ~
Little did I do know that once we moved to California from Denmark, my youngsters’s favourite quick meals would turn out to be a burrito. I’ve by no means been an enormous fan of Mexican delicacies, however now that we dwell in a state the place English generally takes a again seat to Spanish, it is smart to embrace the native flavors. The burrito’s oozing mixture of beans, rice, cheese and meat rolled up in a mushy tortilla are a bit of too dense for my garden-fresh sensibilities, so once I prepare dinner Mexican-inspired meals at residence, I lighten it up with numerous contemporary greens, do-it-yourself salsas and herbs. We made these tostadas the opposite evening and served the substances buffet-style, so everybody might pile on the garnishes to their style.
Shrimp, Corn and Black Bean Tostadas
Recent summer time corn minimize straight from the cob is good, crisp and redolent with milk – no cooking required. When chopping the corn, lay the husked cob on a chopping board and thoroughly slice kernels off with a chef’s knife, rotating the cob. Sweep the kernels and milk into the bowl for the salsa. Serves 6.
For the shrimp:
2 tablespoons extra-virgin olive oil, divided
2 tablespoons lime juice
1 tablespoon Sriracha or scorching sauce
1/2 teaspoon floor cumin
1/2 teaspoon salt
1/2 teaspoon freshly floor black pepper
1 pound medium shrimp, shelled and deveined
For the rice:
1/4 cup finely chopped yellow onion
1 tablespoon extra-virgin olive oil
1 1/2 cups lengthy grain white rice
2 1/4 cups water
1 teaspoon floor cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon freshly floor black pepper
For the black bean salsa:
1 15-ounce can black beans, drained and rinsed
Corn kernels from one ear of corn
1 small purple onion, chopped
1 cup cherry or grape tomatoes, halved
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons scorching sauce, or to style
1 teaspoon floor cumin
1 teaspoon salt
1 teaspoon freshly floor black pepper
1 small handful cilantro sprigs, chopped
Tostada shells
Lettuce leaves
Tomato salsa
1 avocado, sliced
Recent cilantro sprigs
Lime wedges
Whisk 1 tablespoon olive oil, lime juice, scorching sauce, cumin, salt and pepper collectively in a medium bowl. Add shrimp and toss to coat. Put aside.
Put together the rice: Warmth olive oil in a medium saucepan. Add onion and saute till softened, 2 minutes. Add rice and stir to coat. Add water and remaining substances. Convey to a boil, then cut back warmth to low. Cowl and simmer till water is absorbed and rice is tender, about 20 minutes. Fluff with a fork and switch to a bowl.
Whereas the rice is cooking, put together the black bean salsa. Mix the entire salsa substances collectively in a bowl and blend nicely. Style for seasoning.
Warmth 1 tablespoon olive oil in skillet over medium excessive warmth (or put together grill for direct cooking over medium warmth). Take away shrimp from the marinade, shaking off any extra and switch to skillet 0r grill. Cook dinner shrimp till pink on each side and simply cooked by way of, turning as soon as, 3 to 4 minutes. Switch shrimp to a bowl.
To assemble tostadas, lay a lettuce leaf over the corn shell. Spoon rice and black bean salsa over the lettuce. Prime with 2 to three shrimp. Spoon tomato salsa over. Garnish with avocado slices and contemporary cilantro. Squeeze a number of drops of lime juice over every tostada. Serve instantly and cross the napkins.