Quick Shrimp Tostadas

Good & Gather

8 tostada shells

1 (8 oz.) pkg. shredded Mexican-blend cheese

1 Tbsp. oil

1 red bell pepper, cut into thin strips

1 (16 oz.) pkg. large raw shrimp, thawed according to package directions

2 tsp. cumin

2 tsp. chili powder

1 (10 oz.) pkg. prepared guacamole (about 1 cup)

Toppings: fresh cilantro and lime juice

Preheat oven to 325F. Arrange tostada shells on a large baking sheet. Sprinkle each evenly with ¼ cup cheese. Bake 5 to 6 minutes until cheese is melted.

Meanwhile, heat oil in large skillet over MEDIUM-HIGH heat. Add pepper strips. Cook and stir 2 to 4 minutes until desired tenderness. 

Tostadas are satisfying if you like, neat, orderly food.

Remove from skillet and keep warm. Add thawed shrimp to skillet; season with cumin, chili powder and salt. Cook, stirring frequently, 4 to 5 minutes or until shrimp are opaque and fully cooked.

So seasoned!

To serve, spread 2 Tbsp. guacamole on each warm tostada. Top with shrimp and peppers. Serve with toppings.

A place for everything and everything in its place.

My Rating: 4/5 "These were fun. I enjoyed the complexity. I will say the shrimp might have been a little over-seasoned - it was odd to have so many simple, fresh flavors and then a big savory punch when you got to the shrimp. But overall the effect was still tasty."