Shrimp and White Bean Tostada

Name: Shrimp and White Bean Tostada
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 4
Ingredients: 250 g peeled large shrimp; 1 tsp olive oil; 1/2 tsp chopped garlic; pinch salt; 1 tbsp olive oil; 1/2 cup chopped white onion; 2 tsp chopped garlic; 1/4 tsp ground cumin; pinch hot-pepper flakes, (optional); 2 540 mL cans white kidney beans; 3/4 cup water; 2 tbsp lemon juice; 4 cups romaine lettuce, shredded; 2 cups cherry tomatoes, chopped; 1/4 cup chopped red onion; 1/2 cup feta; 1/4 cup cilantro leaves; corn tostada shells

Prep Time18 min
Total Time35 min
Makes4 Servings

This Shrimp and White Bean Tostada recipe is a quick, easy and delicious Mexican-inspired dinner.

Ingredients

250 g peeled large shrimp
1 tsp olive oil
1/2 tsp chopped garlic
pinch salt

BEANS

1 tbsp olive oil
1/2 cup chopped white onion
2 tsp chopped garlic
1/4 tsp ground cumin
pinch hot-pepper flakes, (optional)
2 540 mL cans white kidney beans
3/4 cup water
2 tbsp lemon juice

TOPPINGS

4 cups romaine lettuce, shredded
2 cups cherry tomatoes, chopped
1/4 cup chopped red onion
1/2 cup feta
1/4 cup cilantro leaves
corn tostada shells

Instructions

Preheat broiler on your oven. In a medium bowl, toss shrimp with oil, garlic and salt.
Place shrimp on a baking sheet and broil 2 to 3 min or until pink and just cooked through. Reserve.
Heat olive oil in a frying pan over medium heat. Add onions and sauté 2 min or until softened. Add garlic, cumin and chili flakes and sauté 30 sec. or until fragrant.
Drain and rinse beans; add to pan with water and lemon juice. Bring to a simmer and cook for 5 min or until water is reduced.
Serve shrimp and beans hot with toppings in separate bowls so that everyone can build their tostada the way they like.

This article was originally published on Feb 01, 2013

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