Snackin’ with Sarah Sellers: Shrimp Tostadas with Avocado Salsa

Hollywood Week has officially started on American Idol! From the usual nervous contestant (oh how I can relate) to the fall heard round the world, yes Symone Black is okay, last night’s episode definitely didn’t lack in the drama.

This season I’m cooking up idol snacks for Yahoo! Music Blogger Lyndsey Parker and her music injected reality blog, Reality Rocks. Last night I started off Hollywood week with some delicious Veggie Stuffed Crescent Rolls and tonight I’m making some classic Cali cuisine (or my version at least)!

So while you’re waiting to see if Symone made it to the next round snack on my Shrimp Tostadas…they won’t disappoint!!!

Click HERE to read my feature on Reality Rocks!

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 pd shrimp, peeled and deveined
  • juice of 1 lime
  • 1 tbsp chile powder
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper, ground
  • 6 tostada shells

Salsa

  • 1 large avocado, cubed
  • 1 plum tomato, diced
  • juice from 1/2 a lime
  • 1/2 yellow onion, diced
  • 1 Serrano pepper, diced (seeds removed if you don’t like it super spicy)
  • 1/4 chopped cilantro

Black Beans

  • 2 tsp olive oil
  • 2 tbsp chopped onion
  • 1 (14.5oz) can black beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1/4 cilantro, chopped
  • 1 tsp cumin
  • juice from 1/2 a lime
  • salt and pepper

For the shrimp, combine the first 6 ingredients, through the black pepper, in a large bag and marinade for 15-20 minutes.

While the shrimp is marinating make the salsa by combing the avocado and next 5 ingredients, through the cilantro, in a large bowl. Set aside.

Heat an indoor grill pan or grill to medium high heat and grill the shrimp until cooked through.

Around 3-4 minutes on each side.

While the shrimp is grilling heat the remaining olive oil in a medium sauce pan and saute the remaining onions until translucent. Add the beans and chicken broth, reduce for about 10 minutes.

Add the cilantro, cumin, and lime juice. Mash beans using a potato masher or back of a wooden spatula until desired consistency. Taste and adjust seasoning accordingly.

To assemble the tostadas top the shells with the beans.

Followed by the lettuce.

Then the shrimp and salsa.

Bon Appetit!

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