This submit is hard. For my East coast readers, I need to give you a wealthy and meaty stew, assured to convey heat and luxury amidst teetering snowdrifts. For my West coast mates, I’m tempted to make completely happy south-of-the-border meals in honor of the ridiculous summer time climate outdoors. So here’s a compromise: These tostadas are warming and vivid, satisfying and contemporary. They go equally properly in entrance of a crackling hearth with a bracing shot of tequila, or eaten grill-side with a festive shot of tequila. Every of the parts are stand-alone good, and when heaped onto a crispy corn tostada shell, it’s a winter (or summer time) social gathering on a plate.
Lime Marinated Shrimp Tostadas with Black Bean Salsa and Spicy Rice
Serves 4 to six
For the black bean salsa:
1 (15-ounce) can black beans, drained and rinsed
Corn kernels from one ear of corn (or 1 cup frozen corn, defrosted)
1 cup cherry or grape tomatoes, quartered
1 jalapeno pepper, stemmed and seeded, finely chopped
1/2 small crimson onion, finely chopped
Juice of 1 lime
1 tablespoon extra-virgin olive oil
1 teaspoon sizzling sauce, to style
1 teaspoon floor cumin
1 teaspoon salt
1/2 teaspoon freshly floor black pepper
1 small handful cilantro sprigs, chopped
For the rice:
1 cup lengthy grain rice
1 tablespoon olive oil
1/4 cup finely chopped yellow onion
1 jalapeño pepper, stemmed and seeded, minced
1 garlic clove, minced
1/2 teaspoon floor cumin
Pinch of floor cayenne
1 1/2 cups hen inventory (or water)
1 teaspoon salt
For the shrimp:
2 tablespoons extra-virgin olive oil, divided
2 tablespoons contemporary lime juice
1/2 teaspoon floor cumin
1/2 teaspoon salt
1/2 teaspoon freshly floor black pepper
1/4 teaspoon floor cayenne
1 pound medium shrimp, shelled and deveined
Tostada shells
Lettuce leaves
Tomato salsa or sizzling sauce
Contemporary cilantro sprigs
Lime wedges
1. Mix all the salsa components, besides the cilantro, in a bowl and blend properly. Style for seasoning. Cowl and refrigerate for at the very least 1 hour to permit the flavors to develop. Earlier than serving, add the cilantro.
2. Put together the rice: Place the rice in a fantastic mesh strainer and rinse underneath chilly water till the water runs clear. Warmth the oil in a medium saucepan over medium warmth. Add the onion and jalapeño and sauté till softened, 2 to three minutes. Add the garlic, cumin, and cayenne and sauté till aromatic, about 30 seconds. Add the rice and prepare dinner, stirring, to frivolously toast and totally coat, about 1 minute. Add the inventory and salt. Carry to a boil then cut back warmth to low and canopy the pot. Simmer till the liquid is absorbed and the rice is tender, about 20 minutes. Take away from the warmth and fluff with a fork.
3. Put together the shrimp. Whisk 1 tablespoon olive oil, the lime juice, cumin, salt, pepper, and cayenne in a medium bowl. Add the shrimp and stir to coat. Let stand at room temperature for 10 minutes.
4. Warmth 1 tablespoon olive oil in skillet over medium excessive warmth (or put together the grill for direct cooking over medium warmth). Take away the shrimp from the marinade, shaking off any extra liquid, and switch to the skillet 0r grill. Cook dinner the shrimp till pink on either side and simply cooked by way of, turning as soon as, 3 to 4 minutes. Switch the shrimp to a bowl.
5. To assemble the tostadas, lay a lettuce leaf over a tostada (corn) shell. Spoon among the rice over the lettuce, then among the black bean salsa over the rice. Prime with 2 to three shrimp. Drizzle with just a little tomato salsa or sizzling sauce. Garnish with cilantro leaves and a squeeze of lime. Serve instantly.