Shrimp & Guacamole Tostada
Serves 2 *double the ingredients as needed for more servings*
What you will need…
1lb of peeled uncooked shrimp
Low fat shredded mozarella cheese
1/2 cup of chopped cilantro
1 Jalapeño chopped
1 LG Lime
2 tbs virgin olive oil
1 tbs Ground Cumin
1 tbs Paprika
1 tsp Garlic salt
Garlic clove diced and minced
Making the avocado…
In a small bowl, mix the avocados, a pinch or two (to taste) of the cilantro, a pinch of salt, pinch of the diced garlic clove to taste and squeeze some of the half of lime. The key to the guacamole is to keep mashing the avocado with the fork until you get the texture you want. Some may like their guacamole more chunky than others so mash to your taste. Once you are done, taste a little bit to make sure it has the amount of lime taste and salt you like, if it doesn’t add a little bit more.
Now the shrimp…
Peel and wash the shrimp. In a bowl put the shrimp add the cumin, paprika, crushed pepper flakes, 1tbs of virgin oil and garlic salt. Mix all of it around to make sure all the shrimp are covered in the ingredients (see the picture above). Set in the fridge for 30 mins.
Preheat the oven at 350°. Take 4 tostadas and sprinkle some mozzarella cheese on each one. Lay them in a baking pan and put them in the oven for 3-5 minutes. Pull them out and set aside.
In a small bowl mix the remaining cilantro, the chopped jalapeño and set aside.
After the 30 mins, heat the oil in a medium skillet over medium high. Sear the shrimp on one side for approximately 2 minutes and then flip and sear for another minute. Remove from pan.
Take one tostada at a time and spoon the guacamole over each one followed by shrimp. Garnish each tostado with the cilantro and jalapeño mix. Take what is left from your lime and squeeze a little bit on top of each one.
Tadaaaa! You are done. Serve two on each plate and enjoy!