i love shrimp.
Feeds 4; Takes 30 min (minus marinating time)
Ingredients and Method for Tostadas
- Water
- Cornmeal
Combine water and cornmeal per back of the cornmeal package – Enough to make 8 tostadas.
Once combined, roll out 8 golfball sized rounds. Whip out your tortilla press and 2 sheets of parchment paper. Press each round in the press with parchment on both the top and bottom. The batter will stick if you don’t use parchment.
Heat a dry pan on the stove and ‘fry’ each tostada for about 1 min per side. Set them aside.
Ingredients for Coconut Sambal Shrimp and Extras
- 1 avocado, mashed with salt
- Half of a medium size, English cucumber, diced small
- 16-20 shrimp, deveined and shells removed
- 2 tbsp sambal
- 1 tsp garlic powder
- 1 tbsp white sugar
- 1 can of full fat unsweetened coconut milk, divided
- 1/4 red onion, sliced
- 1/8 red cabbage, sliced
- Juice of 2 limes, divided
- Cilantro leaves & sesame seeds for garnish
- 2 oz ricotta salata, finely grated for garnish
- Olive oil, salt
Method
Heat a large frying pan to medium heat with a glug of good olive oil.
In a small mixing bowl, combine half of the coconut milk, sugar, sambal, garlic powder and juice of 1 lime. Taste and add a pinch of salt if needed. Set aside.
Throw the shrimp in the hot pan and cook for 1 min. Flip your shrimp and add the coconut sambal sauce cooking for another 2-ish min, until all the shrimp are just beautifully pink. Remove from heat.
In another bowl combine the second half of the coconut milk and juice of the other lime.
Assemble your tostadas by layering first with avocado mash, slices of cabbage, a few spicy shrimp, sliced red onion, cilantro, cucumber, sesame seeds and ricotta salata shavings.
Drizzle with coconut lime sauce.
Don’t choke.
Other recipes for those of you not concerned with anaphylactic shock:
- Clam and Langostino Chowder
- Slow, Low Roasted Citrus Salmon
- Deconstructed Niçoise Salad with Ahi and Olives
- Midwinter Mahi Mahi with Sheet Pan Veggies
