I confess that I usually discover Mexican meals too dense for my garden-fresh sensibilities, so after I prepare dinner Mexican-inspired meals at house, I lighten it up with plenty of recent greens, selfmade salsa and herbs. We made these tostadas the opposite evening and served the elements buffet-style, so everybody may pile on the garnishes to their style.
Shrimp Tostadas with Black Bean and Corn Salsa
Contemporary summer season corn lower straight from the cob is nice and crisp – 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 4 to six.
For the shrimp:
2 tablespoons extra-virgin olive oil, divided
1 tablespoon recent lime juice
1 tablespoon Sriracha or sizzling 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 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, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons sizzling sauce, 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
Contemporary cilantro sprigs
Lime wedges
Whisk 1 tablespoon olive oil, lime juice, sizzling sauce, cumin, salt and pepper collectively in a medium bowl. Add shrimp and toss to coat. Put aside.
Mix the entire salsa elements 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 means 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 the black bean salsa over the lettuce. High with 2 to three shrimp. Spoon tomato salsa over. Garnish with avocado slices and recent cilantro. Squeeze just a few drops of lime juice over every tostada. Serve instantly.