I know I’ve said this before, but I love cooking for my friends. It’s such a great way to get everyone together and escape from the real world for a little bit. Whether it’s for a football game (unlikely given the fact that SMU literally could not suck more at football right now if they tried), or for a movie night (much more likely), my friends are quick to volunteer to be my culinary guinea pigs!
Now, I discovered this recipe only three weeks ago… And I’ve already made it twice for my friends, I tested it out with my old roomie and her boyfriend, and then they requested it specifically for the next time we had the whole group over. I was in no position to say no — after all, I wanted to eat them again too!
This recipe requires a lot of prep work, but it’s totally totally worth it! I apologize in advance for how sore your arm is going to be cutting up the summer squash… If anyone knows any tricks on how to make that process easier please for the love of God pass them my way! I recruited the boyfriend to chop that sucker up the second time I made this dish. “Oh no hun, it’s really not gonna take long at all…” Mwhaha.
Also! I highly recommend doubling the recipe for the cilantro mayo spread. It’s delicious, and tends to go quickly when people are making up their tostadas!
Colorful Shrimp Tostadas: Makes 10
- 1 package Old El Paso Flour Tortillas (10)
- 1 package Old El Paso Mild Taco Seasoning Mix
- 1 small head red cabbage, thinly sliced
- 1 pound summer squash, julienned
- 3 tablespoons red wine vinegar
- 1/2 cup fresh cilantro
- 1 cup mayonnaise
- 3 garlic cloves
- 50 shrimp, deveined
- 4 tablespoons Chilli powder
- 1 cup crumbled Cotija cheese (Feta cheese is an easy substitute)
- Radish slices, optional
- Salt to taste
- Olive oil
- Brush lightly flour tortillas with olive oil.
- Sprinkle flour tortillas with taco seasoning and bake under the broiler for 1 minute on each side, turning once.
- Prep veggies. Marinate cabbage with vinegar and . teaspoon taco seasoning mix, set aside. Roast squash on a 450F oven for about 5 minutes with a drizzle of olive oil and teaspoon taco seasoning, set aside.
- Make a cilantro aioli by blending on a food processor mayo, cilantro and garlic. Blend until well combined, and add salt to taste.
- Cook shrimp in a skillet with olive oil and chilli powder for about 5 minutes until shrimp turns pink and cooked through.
- Assemble your tostada by spreading the cilantro aioli on the tortillas followed by cabbage, shrimp, squash, cotija cheese. Garnish with radish slices and cilantro.
This is such a fun recipe to make for a big group of people, because people get to mix and match ingredients and make their own. Have a few friends bring chips and salsa to snack on while they wait for their main course — and you’re all good to go! We chomped down on these tostadas (read: there wasn’t a drop of food left by the end of the night) while watching Robin Williams’ stand up comedy routines. Can’t go wrong with a night of laughter, friendship, and damn good food! Happy eating y’all, and good luck!