Shrimp Tostadas are a bright and fresh way to serve shrimp. Red cabbage and pineapple salsa add a little color and texture.
We are in the midst of winter and honestly, I am not loving it. While it’s fun to be stuck inside for a day or two watching movies with a nice bowl of stew and a cup of tea, the cold weather gets old quick.
I long for warm, sunny days where I can grill outside and have a nice cocktail on my patio while I am waiting for my dinner to be cooked.
Since that is months away, I have decided to winterize a meal that normally would be fun to eat outside. These crispy shrimp tostadas fit the bill.
Instead of grilling my shrimp, I sauté them in a pan with a light flour coating and seasoning. I add just enough oil to make them crispy but not deep fried.
The winter is not the best time to get tomatoes, especially since I am fond of Jersey tomatoes. So I leave tomatoes out of this recipe and use toppings such as red cabbage laced with cilantro and pineapple salsa.
The salsa can be made fresh, but if I am pressed for time, I use either jarred pineapple salsa or fresh pineapple and mango salsa purchased from Trader Joe's. Crumbled queso fresco cheese is perfect to top these tostadas with as it has a nice mild and tangy flavor which matches perfectly with the other ingredients.
We are now talking about happy hour before dinner.
In keeping up with our Mexican theme, don’t forget to make the Mexican chocolate brownies for dessert. So let’s just forget about winter and start cooking!
Head to the grocery store and pick up all the ingredients to make these shrimp tostadas. You won’t be disappointed!
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