Monday, June 9, 2014

Lemony Shrimp Tostadas

Summer is right around the corner and temperatures are heating up. Over the weekend, temps rose to well over 100 degrees here in the High Desert. We chose to head to the mountains to beat the heat where it was a good 20 degrees cooler. 

If you can't escape the heat however, I have a recipe for an easy, low-fat, lunch that is quick to make. These lemony shrimp tostadas have next to nothing as far as calories are concerned but they pack quite a punch in the flavor department. The lemon makes it light and refreshing on a hot, almost-summer day. 

3 garlic cloves (I am a garlaholic, so if 3 is too pungent for you, reduce)
2 large lemons
1 cup of medium shrimp (cooked, peeled and deveined, and defrosted) 
Tostadas (like Guerrero)
1 small onion
2 large tomatoes
one green onion. chopped
cilantro, salt, and pepper to taste
olive oil

Chop up the garlic and lightly saute in olive oil just until it begins to brown.

Toss in the defrosted shrimp and squeeze a tablespoon or so of lemon juice in the pan. Cook just until everything is heated up nicely. Remove from heat and set aside.

Next, chop up the tomato, onion, green onion, and cilantro and add to a bowl. Squeeze the juice out of the remaining lemons. Add salt and pepper. Then add the cooked shrimp from the pan into the bowl. Stir to combine.  Taste and add more lemon or salt if necessary.  You want a tart, lemony flavor.

 Now it's time to compile our tostadas! On a plate, place the tostada and spoon a generous amount of the lemony shrimp mixture onto it.

Then enjoy! I usually serve two tostadas per person which requires a large plate and makes for a messy presentation. These are so good and the tostadas themselves are really the main source of calories in this dish. Don't be stingy with the lemon, the more the better as far as I'm concerned.

Bon App├ętit

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