Recipe Finder:
Check out our most popular categories:
Mexican Shrimp Tostadas
Ingredients
- Cooking oil
- 4 6 inches corn tortillas
- 2 cups shredded lettuce
- 1 15 ounce can black beans, drained
- 20 large shrimp, peeled, deveined, cooked and chilled
- 1 tablespoon lime juice
- 1 medium tomato, cut into 16 thin wedges
- 1/4 cup dairy sour cream
- Salsa
Directions
1. In a skillet, heat 1/2 inch of oil over medium-high heat until hot. Fry the tortillas, one at a time, for 2 minutes or until crispy, turning once. Drain on paper-towel-lined baking sheet.
2. Place one tortilla on each of 4 serving plates. Top with some lettuce and 1/4 of the beans. Arrange 4 or 5 shrimp in a circle over the beans; sprinkle shrimp with lime juice.
3. Arrange 4 tomato wedges on each tortilla and top with a tablespoon of the dairy sour cream. Serve with some salsa.
