Grilled Shrimp Tostadas {The Ultimate Panini Press Cookbook Giveaway}

Grilled Shrimp Tostadas {The Ultimate Panini Press Cookbook Giveaway} is a Mexican main course. This gluten free and pescatarian recipe serves 4 and costs $3.93 per serving. One portion of this dish contains roughly 42g of protein, 27g of fat, and a total of 608 calories. A mixture of red onion, water, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 2438 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Jeanettes Healthy Living. Overall, this recipe earns a great spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Apple Pie Panini from The Ultimate Panini Press Cookbook by Kathy Strahs, Honey Walnut-Crusted Aged Cheddar Panini – The Ultimate Panini Press Cookbook, and Grilled Tomato Soup with Grilled Cheese Croutons (+ Panini Press Giveaway from Sargento!).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium-size bowl, stir together the vegetable oil, lime juice, chili powder, cumin, and salt. Add the shrimp and toss to coat them in the marinade. Cover the bowl and let the shrimp marinate in the refrigerator while you prepare the rest of the dish. (Note: The citric acid in the lime juice can start to “cook” the shrimp after a while, so I don’t recommend marinating the shrimp for longer than 30 minutes.) Heat the vegetable oil in a large skillet over medium heat. Add the garlic and stir it in the oil until it’s fragrant and just beginning to brown, about 1 minute. Add the black beans. Give the beans a rough mash with a potato masher (they should still be a bit chunky) and cook them for another minute or two until they’re heated through. Take the pan off the heat and stir in 1 to 2 tablespoons of water, until the beans are spreadable. Season the beans with coarse salt to taste and partially cover the pan to keep them warm. Toss all of the ingredients together in a medium-size bowl. Cover the bowl and refrigerate for 30 minutes to allow the flavors to combine. The salsa is best the day it’s made, but it will stay fresh in the refrigerator for up to 2 days. Heat the panini press to medium-high heat. Lightly brush a tortilla with vegetable oil and transfer it to the grill. Sprinkle the tortilla with a little salt and close the lid. Grill the tortilla until it’s crisped and golden grill marks appear, 1 to 2 minutes. Repeat with the rest of the tortillas. Keep the grill heated. Remove the shrimp from the marinade (discard the remaining marinade) and put half of them on the grill. Close the lid and grill the shrimp until they’re cooked through and opaque, about 2 minutes. Repeat with the remaining shrimp. Spread some mashed black beans over each grilled tortilla (if the beans have cooled off too much to be spreadable, put them back on the stove over low heat for a few minutes and stir in water, 1 teaspoon at a time). Top them with queso fresco, grilled shrimp, and avocado salsa fresca and serve.

 

Step by step:

1. In a medium-size bowl, stir together the vegetable oil, lime juice, chili powder, cumin, and salt.

2. Add the shrimp and toss to coat them in the marinade. Cover the bowl and let the shrimp marinate in the refrigerator while you prepare the rest of the dish. (Note: The citric acid in the lime juice can start to “cook” the shrimp after a while, so I don’t recommend marinating the shrimp for longer than 30 minutes.)

3. Heat the vegetable oil in a large skillet over medium heat.

4. Add the garlic and stir it in the oil until it’s fragrant and just beginning to brown, about 1 minute.

5. Add the black beans. Give the beans a rough mash with a potato masher (they should still be a bit chunky) and cook them for another minute or two until they’re heated through. Take the pan off the heat and stir in 1 to 2 tablespoons of water, until the beans are spreadable. Season the beans with coarse salt to taste and partially cover the pan to keep them warm. Toss all of the ingredients together in a medium-size bowl. Cover the bowl and refrigerate for 30 minutes to allow the flavors to combine. The salsa is best the day it’s made, but it will stay fresh in the refrigerator for up to 2 days.

6. Heat the panini press to medium-high heat. Lightly brush a tortilla with vegetable oil and transfer it to the grill. Sprinkle the tortilla with a little salt and close the lid. Grill the tortilla until it’s crisped and golden grill marks appear, 1 to 2 minutes. Repeat with the rest of the tortillas. Keep the grill heated.

7. Remove the shrimp from the marinade (discard the remaining marinade) and put half of them on the grill. Close the lid and grill the shrimp until they’re cooked through and opaque, about 2 minutes. Repeat with the remaining shrimp.

8. Spread some mashed black beans over each grilled tortilla (if the beans have cooled off too much to be spreadable, put them back on the stove over low heat for a few minutes and stir in water, 1 teaspoon at a time). Top them with queso fresco, grilled shrimp, and avocado salsa fresca and serve.

Nutrition Information:

covered percent of daily need