GRILLED SHRIMP MINI TOSTADA CUPS
RECIPE TYPE
Seafood, Under 30 min
SERVES
12
Prep: 10 min
Cook: 5 min
Grill: 5 min
Ingredients
4 Longo’s Large Flour Tortillas
2 pkgs (230g each) black tiger shrimp skewers, garlic & herb marinated
1 cup shredded romaine or iceberg lettuce
3 tbsp chopped fresh cilantro
3 tbsp Longo’s Chipotle Dressing
1/4 cup Longo’s Fresh Medium Salsa, drained
Directions
Cut three 5-inch circles out of each large tortilla and spray lightly with cooking spray. Tuck each, spray side down, into muffin tin. Bake in preheated 400°F oven for 5 to 8 minutes or until golden; set aside.
Place shrimp skewers, shell side down, on preheated medium-high grill and grill for about 5 minutes, turning once, or until grilled marked and pink. Remove from heat; pull shrimp off the skewer and remove shell. Chop coarsely and place into bowl.
Add lettuce, cilantro and dressing; toss to coat.
Divide among tortilla cups and top with a dollop of salsa to serve.
Corn Tostada Variation: Omit flour tortillas and baking step. Substitute 6 Longo’s Corn Tortillas and pan-fry each one in canola oil heated over medium-high heat, turning once, until golden brown. Divide shrimp mixture among each tostada to serve.
NUTRITIONAL INFORMATION
Protein 13g | Fibre 2g |
Fat 13g | Sugar 3g |
Carbs 21g | Sodium 870mg |
