Shrimp Tostadas (adapted from skinnytaste.com)
For the shrimp:
1 lb. medium shrimp (51-60 count), peeled and deveined
2 cloves garlic, minced
1/4 c. salsa verde (I used Herdez brand)
1/2 t. salt
For the guacamole:
2 medium avocados
2 T. white onion, minced
1/4 c. cilantro, chopped
1 lime, juiced
1 t. salt
1/2 t. black pepper
For assembling the tostadas:
6 tostada shells (I used Ortega brand)
1 (16 oz.) can fat free refried beans, heated
Shredded romaine or bibb lettuce
Guacamole (recipe above)
Shrimp (recipe above)
3/4 c. (2 T. each tostada) salsa verde, for topping
6 T. (1 T. for each tostada) shredded cheese of your choice, for topping
For the shrimp:
Combine the shrimp with the garlic, salsa and salt in a medium bowl. If you have time, let it sit in the fridge for a couple of hours. If not, no problem! Heat a medium skillet over medium high heat and add the shrimp. Saute, stirring frequently, until the shrimp are pink and cooked through, about 5 minutes.
For the guacamole:
For the guacamole halve the avocados, remove the pits and scoop out the flesh into a small bowl. Add the remaining ingredients and stir to combine. Taste for salt and pepper. Cover with plastic wrap (if making ahead) and store in the fridge until you are ready to eat. Tip: if you place the plastic wrap directly on top of the guacamole in the bowl it will stay green longer (that "add the pit to the bowl with the guacamole" is an old wives' tale!)
To assemble the tostadas:
Place a tostada on each plate, top with 1/6 of the refried beans, spreading evenly on top of the tostada. Add 1/6 of the guacamole and a small handful of lettuce. Top with the shrimp, salsa verde and cheese and serve!
6 servings (272 calories each serving) according to my calculator on loseit.com
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