Barbecue Shrimp Tostada
Do you know how badly I want to talk to you about so many things? Like really Badly!
I want to tell you about my new hair color; trust me I don’t know what the what I was thinking. And these high heel stilettos I bought for no good reason but then again most of the things I buy don’t usually have a good reason. Oh yes I want to talk about that commercial between the game yesterday, yes the one ‘makes no sense’ commercial… One word for it… Gross. And I want to talk about Monday blues; I cannot miss mentioning about Monday blues in our talk right….
See I really want to talk to you about lots and lots of things. So pull the chair, have a seat, If you want to go and grab a cup of coffee please do, I am waiting right here…
Lets talk but before I talk about zillion things I have marching in my brain let me talk about this deliciousness I made. Food Talk is Good talk… Right. So I made these crazy delicious tostadas and I ate literary all of them. They were really good and easy and fresh and fun… But then again Mexican food is good and easy and fun and everything your soul craves for …right!
These are not just any tostadas I am talking about; these are Barbecue Shrimp Tostadas. Yes you heard me right. Sweet and smoky barbecue flavored shrimps on crispy tostada shells, Baked Not Fried Shells, loaded with topping and super super easy to make; these tostadas are the ultimate rock star… Trust me they totally can be! You have to try these, like may be now.
Oh Yes I wanted to talk to you but now my brain has been totally occupied by these tostadas and I am super hungry, Again! And really who wants to talk about all those things I mentioned above after talking about these, except my hair color may be. Or May Be Not!
- 1 pound raw, peeled and deveined shrimps, tails removed
- 1-tablespoon oil
- ½ teaspoon garlic, minced
- ¼ teaspoon salt or as per taste
- 4 tablespoons Sweet Barbecue Sauce (any brand of your choice)
For Tostada Shells –
- 8 – 12 fresh corn or whole-wheat tortillas
- Oil for brushing the tortillas (you can use cooking oil spray if you want)
- Little salt and cayenne pepper for sprinkling the tortillas (optional)
- ½ cup canned black beans, drained.
- Avocado slices
- Salsa of your choice
- Shredded cabbage/lettuce
- ½ cup Queso Fresco/Gorgonzola cheese, for sprinkling on top (optional)
- ½ cup cilantro, chopped
- Lime wedges
- In a clean non-reactive bowl add shrimps, 1-teaspoon oil, garlic and salt. Toss well and let shrimp marinate for 10-15 minutes. (You can marinate the shrimp up-to 3-4 hours in advance.
- Heat the remaining oil in a large skillet over medium-high heat. Once the oil is hot add the shrimps and stir-fry them for 3-5 minutes or until they turn pink and are well cooked (cooking time for shrimps can differ by 1-2 minutes according to their size).
- Lower the heat and quickly add the barbecue sauce, mix well so all the shrimps get coated with the sauce. Remove the skillet from the heat and keep it aside.
For Tostada Shell
- Pre-heat the oven to 400F.
- Brush both side of tortilla with oil (spray them if using cooking-oil spray). Place the tortilla on baking sheet lined with parchment paper/silicone mat in a single layer. Make sure not to over lap the tortillas.
- Bake tortilla for 3-5 minutes or until they turn crispy or light golden on first side, turn the tortilla over and bake for another 2-3 minutes. Keep an eye to make sure they get browned. Remove from the oven and let them cool down on wire rack.
- Tostada shells can be made up-to 2 days in advance and stored in airtight container.
Assembling the tostadas
- Take 2 tostada shells, placing one on top of the other (you can use single tostada shell if you want). Layer it with generous helping of shredded cabbage/lettuce, salsa, black beans, shrimps, cilantro, cheese and avocado slices. Add as much or as little you want of each item.
- Sprinkle with lime-juice, Enjoy.
You can jazz up the topping with any ingredient you like. Play around!