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Post by :willaw
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :833
Click below to download : Fishandseafood - Shrimp - Seared Shrimp Tostadas With Avocado Salsa (Format : PDF)
Fishandseafood - Shrimp - Seared Shrimp Tostadas With Avocado Salsa
Shrimp:12 ounces uncooked large shrimp, peeled, deveined
6 teaspoons vegetable oil
3 teaspoons minced seeded jalapeno chili
1 large garlic clove, pressed
1/2 teaspoon ground cumin
4 (9-to 10-inch-diameter) flour tortillas
Salsa:
1 cup diced plum tomatoes
3 tablespoons diced avocado
1 tablespoon chopped fresh cilantro
6 cups shredded red leaf lettuce
1 cup (packed) fresh cilantro leaves
1/2 cup thinly sliced seeded peeled cucumber
1/2 cup thinly sliced red onion
1 tablespoon fresh lime juice
Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
Preheat oven to 350 F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
Heat large nonstick skillet over high heat. Add shrimp mixture; saute until just cooked through, about 3 minutes. Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
Serves 4.
Source: www.food.epicurious.com
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1 tablespoon sesame seeds 1-1/2 pounds fresh asparagus 1/4 cup vegetable oil 1 medium onion, sliced 1-1/2 pound large shrimp, shelled and deveined 4 teaspoons soy sauce 1 teaspoon salt Toast sesame seeds in 350° oven 5 to 8 minutes; set aside. Wash and trim asparagus; cut into 2-inch pieces. Heat oil in large skillet or wok at medium-high heat. Stir-fry the asparagus, onions, and shrimp in the hot oil until shrimp are pink and vegetables crisp-tender, about 5 minutes. Stir in sesame seeds, soy sauce and salt. Serve over hot cooked rice. Makes 6 servings Source: "Washington Asparagus Growers"
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1 jar picante sauce (20 oz.) 1 1/2 lbs. shrimp, uncooked, peeled and deveined 4 to 6 cloves of garlic, minced 1/8 tsp. cayenne pepper 1 tablespoon olive oil or veggie oil 1/3 cup butter or margarine 1/3 cup all purpose flour 1 can chicken broth (14 1/2 oz.) 1/2 cup whipping cream 15 corn tortillas (6 inches) warmed 1 pkg. crabmeat, flaked (can use imitation) 3 cups shredded Monterey/Colby Jack Cheese Preheat oven to 375 degrees.Place picante sauce in blender or food processor and process until smooth. Set aside. In a skillet cook shrimp, garlic and cayenne in oil until
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