“Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp.”
- 1 medium ripe avocado, peeled and chopped, divided
- 1 tablespoon water
- 3 teaspoons lime juice, divided
- 2 teaspoons blackened seasoning, divided
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, rinsed and drained, divided
- 1 small navel orange, peeled and chopped
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon minced fresh cilantro
- 6 tostada shells
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 pound uncooked large shrimp, peeled and deveined
- In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
- For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
- Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
- Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa. Yield: 6 servings.
Originally published as Shrimp Tostadas with Avocado Salsa in Light & Tasty December/January 2008, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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