Get into Cinco de Mayo mode with these tostadas that are fast and easy to make. Prepare them from scratch or use a slightly thick corn chip as your base. Assemble them right before serving or present everything in separate bowls for some table action!
Ingredients for the Tostadas and the Shrimp:
4 corn tortillas, cut into small circles with a cookie cutter
2 tablespoons canola oil
2 cloves garlic
2 tablespoons olive oil
½ pound medium shrimp, peeled, deveined
Salt to taste
Optional Garnishes: Radish, avocado, lettuce, pineapple
Ingredients for the Salsa:
2 roma tomatoes
1/3 cup diced red onion
1 serrano chile
1/2 bunch cilantro (about 20 sprigs)
2 tablespoons canola or olive oil
Salt to taste
1. Make the tostadas: Preheat oven to 350.F. Lightly oiled tortillas and season with salt. Place in a baking sheet without overlapping and bake for 20 to 30 minutes until crisp. Set aside.
2. Prepare the salsa: Finely dice tomato and chile. Chop cilantro. Put all the above ingredients in a bowl and toss with the olive oil and salt. You can puree the salsa or leave it as is.
3. Prepare the shrimp: Slice garlic coarsely. Pat dry shrimp and sprinkle with salt. Heat up oil in a pan and cook garlic slices for 30 seconds or until slightly golden. Add shrimp and cook for 4 to 6 minutes until tender and pink. Drizzle with lime juice and keep warm.
4. Assemble the tostada: Put a teaspoon of salsa on top of each tostada. Arrange one shrimp on each one and decorate with veggies (radish, avocado, lettuce, diced pineapple or other favorite ingredients.) Garnish with more salsa on top and serve.