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Seafood Tostadas

Microwaverina's picture
  Onion 1 Small, chopped
  Canola oil 1 Teaspoon
  Tomato 1 Large, peeled, seeded, and diced
  Yellow summer squash 1 , diced
  Jalapeno pepper 1⁄2 , minced (Wear Plastic Gloves When Handling)
  Garlic 2 Clove (10 gm), minced
  Dried oregano 1⁄4 Teaspoon
  Shrimp 12 Ounce, peeled and deveined
  Tostada shells 4
  Lettuce 1 1⁄2 Cup (24 tbs), shredded
  Sour cream 1⁄4 Cup (4 tbs)
  Black olives 1 Tablespoon, sliced

In an 8" X 8" baking dish, combine the onions and oil.
Microwave on high for 3 minutes.
Add the tomatoes and squash.
Microwave on high for 3 minutes.
Add the jalapefios, garlic, and oregano.
Micro wave on high for 2 minutes.
Stir in the shrimp.
Cover with wax paper and microwave on high for 1 minute.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the shrimp just begin to turn opaque.
While the shrimp is microwaving, crisp the tostadas in a 275° oven according to package directions.
To serve, place the tostada shells on warmed plates.
Top with some lettuce, a mound of shrimp and vegetables, a dollop of sour cream, and a sprinkling of black olives.

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Seafood Tostadas Recipe