This Shrimp and White Bean Tostada recipe is a quick, easy and delicious Mexican-inspired dinner.
250 g peeled large shrimp
1 tsp olive oil
1/2 tsp chopped garlic
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
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.
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