Pineapple-Shrimp Tostadas
Silvana Nardone
From Every Day with Rachael Ray
June-July 2007
FOUR SERVINGS
Prep Time: 20 min
Cook Time: 10 min
Spice up a sweet and salty open-face taco.
See the photo how-tos »
1 pound large shrimp, peeled and deveined
3 slices pineapple, 1 inch thick
3 slices red onion, 1 inch thick
1 jalapeño chile
Vegetable oil, for brushing
2 tablespoons chopped fresh mint
Juice of 1 lime
Salt
4 tostada shells
1. Place the shrimp in a large pot of boiling, salted water. Remove the pot from the heat, cover and let stand until the shrimp are opaque and cooked through, about 3 minutes. Drain the shrimp, pat dry and refrigerate.
2. Preheat a grill pan over medium-high heat. Lightly brush the pineapple slices, onion slices and jalapeņo with oil on both sides and cook, turning once, until grill marks appear, about 3 minutes on each side. Coarsely chop the onion and pineapple. Seed and chop the jalapeņo. In a large bowl, toss the onion, pineapple and jalapeņo with the mint and lime juice; season to taste with salt. Add the reserved shrimp and toss.
3. To serve, spoon the shrimp salad onto the tostada shells.
|
