tostada de camarones (shrimp tostada)Thursday, April 11, 2013
One of my food weaknesses is Mexican food. I could eat it day and night, night and day. The down side to it is the food tends to be deep fried or made with lard/fat, which is why it tastes so good. When I was about 20 or so I tried my first tostada de camarones and it was all over! For me it is the perfect blend of tang, spice, and flavor. It is made up of practically all vegetables with exception to the shrimp and tostada. And for something that tastes soooo good, I don't feel a tad guilty.
This would be a great summer meal as it is a cold dish however I love it so much I eat it all year round. With nothing to cook except for the shrimp this an easy meal to throw together. This recipe is based purely on taste so I will give you the basic recipe and you can adjust it how you like, say you like more tomato and less cilantro.
|looks so yummy even before made|
- 1 lb shrimp - cooked (we use 70/90 but any will do and coarsely chop)
- 1 cucumber - peeled and chopped
- 2 small tomatoes - chopped (about 1 1/2c)
- 1/2c white onion - diced
- 1/2c cilantro - chopped
- 3 limes
- 1/2 tsp salt
- 1 avocado (optional)
- Tapatio hot sauce
- Boil water and cook shrimp - if frozen boil water to heat through.
- In a large mixing bowl combine cucumber, tomato, onion, cilantro, juice of 2 limes and salt.
- Once shrimp is done cool (remove shell/tails) and coarsely chop. Add to bowl
- If using avocado - chop and add to bowl and combine.
|all ingredients combined|
|hot sauce and lime on tostada on blue plate - just lime on tostada on white plate|
- Calories with avocado per serving: 194 calories
- Calories without avocado per serving: 150 calories