Search This Blog

Friday, June 7, 2013

Grilled Shrimp Tostados

It has been one crazy week around here.  Well, I shouldn't say that... Home life has been wonderful (as always), but work... work is a different story.  Work has been mega crazy this week!  I think most of you know that I am an accountant, and being an accountant, the end/beginning of the month is always the most hectic.  For us, it means billing and financials.... it's actually my favorite time of the month.. but that doesn't mean I can't complain when it gets crazy busy, right?  Seriously, though, I'm just really glad the week coming to a close and that I'll be able to really relax for at least two days!  I plan on spending major time by the pool as it's H.O.T. here.  This week we saw anywhere from 105-111 degrees (depending on where you are in the state that is).  I mean I know it's June, but dang..... I don't know if I'm ready for summer in the desert yet!!

What I am ready for, though, is some grillin'.... oh wait, that's right, I'm fortunate enough to live in a place where I can easily grill all year around.  What I should have said is that I'm so ready for it to be grilling season for everyone else so you can try this delicious new recipe.  It's simple and it's perfect for summer grilling.

Grilled Shrimp Tostados
Created by Jenn's Food Journey
Printable Recipe 
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon onion powder
1 teaspoon olive oil
24 medium shrimp, peeled, deveined and tails removed
4-6 small tortillas (I used flour)
1/2 cup refried beans (or more if you like
Guacamole (I used Wholly Guacamole)
Shredded lettuce
Cojita cheese

In a small bowl, mix together the first 7 ingredients until well combined.  Place the shrimp in a shallow dish and drizzle olive oil over it.  Toss to combine.  Sprinkle the shrimp with the seasoning mixture and toss to combine.  Cover and place in refrigerator for at least 1 hour.

Preheat grill to 375 degrees F.  Place a pan made for the grill on the grill grates and spray with non-stick oil.  Place shrimp on pan and grill for 2-3 minutes per side or until the shrimp are pink and cooked through.

Place the tortillas on the grill over direct heat and grill 1-2 minutes per side or until golden and crispy.  Remove from grill and allow to cool for just a minute or two.  Top with refried beans, guacamole and lettuce (however much of each you want, this should be to your taste, not mine).  Top with 4-6 shrimp, depending on how many tostados you are making, then top with cheese.  Serve immediately.  Enjoy!

One Year Ago:  Grilled Parmesan Garlic Shrimp
Two Years Ago:  Thick Cut Pork Chops with Korean BBQ Sauce
Three Years Ago:  Basil & Lime Tilapia with Basil Aioli


Angie Schneider said...

This is so yum, Jenn. I still have some mini flabread in the freezer, might just give this one a try. Really love those grilled shrimps.

belleau kitchen said...

other than the accountancy... can we swap lives please?

Cranberry Morning said...

Your ingredient list sounds delicious! - until I get to the shrimp part. lol

Too bad you can't be here enjoying our 50 degrees and rainy weather. ;-)

Big Dude said...

This looks totally delicious Jenn, I love everything on it.

Lea Ann said...

Perfect for a busy work week meal.

Chris said...

105!?!?! HOLY CHIT!

You ought to move to a more temperate region, lol.