Shrimp Tostadas With Lime Cilantro Sauce Recipes

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SHRIMP AND LIME TOSTADAS



Shrimp and Lime Tostadas image

Categories     Herb     Appetizer     Lime     Shrimp     Winter     Bon Appétit     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 54

Number Of Ingredients 10

9 5- to 6-inch corn tortillas, each cut into 6 wedges
Nonstick vegetable oil spray
3 garlic cloves, unpeeled
1 tablespoon cumin seeds
1 1/2 pounds uncooked medium shrimp, peeled, deveined
3 1/2 teaspoons finely grated lime peel
6 tablespoons fresh lime juice
6 tablespoons plain nonfat yogurt
6 tablespoons chopped fresh cilantro
2 1/2 teaspoons minced seeded serrano or jalapeño chili

Steps:

  • Preheat oven to 325°F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet.
  • Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl.
  • Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic.
  • Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl.
  • (Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.)
  • Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve.

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