Margarita Shrimp Tostatas
Ingredients:
For the shrimp marinade:
1 lb. shrimp, peeled and deveined
3 Tablespoons olive oil
2 Tablespoons lime juice (about the juice of 2 small limes)
1 Tablespoon tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
3 Tablespoons chopped fresh cilantro
For the tostadas:
8 corn tortillas (if gluten free, make sure to check the package ingredients)
Vegetable or canola oil
For the beans:
1 can refried beans
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon smoked paprika
For the Toppings:
Shredded lettuce
Chopped fresh cilantro
1 avocado, chopped
1 jalapeno, chopped
8 grape tomatoes, cut in half
Directions:
1. Toss together the shrimp and all of the marinade ingredients in a bowl. Cover and refrigerate for 30 minutes.
2. In the meantime, fry the tortillas. Place a ¼ inch of oil in a saute pan and heat over medium high heat until shimmering but not smoking. Drop the tortillas in the hot oil and fry until golden and crisp on both sides, about 30 seconds-1 minute on each side. Use tongs to remove the tortillas and place them on a paper towel lined plate to drain. If needed, tortillas can be kept in a 200 degree oven to stay warm.
3. Meanwhile, combine the can of refried beans, cumin, chili powder, and paprika in a small saucepan over medium low heat. Heat until warmed through. Turn the heat off and cover to keep warm.
4. Cook the marinated shrimp in a skillet over medium heat for about 2-3 minutes per side, or until no longer pink.
5. To serve, place the warmed tostadas on a plate and scoop a few spoonfuls of refried beans onto each of them. Divide the shredded lettuce, cilantro, avocado, jalapeno, and grape tomatoes evenly over all of them. Top with the shrimp. Serve immediately.
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