These are quite tasty, my friends! And, as in true form for most of my recipes, they are super easy to throw together. I loved the idea of actually using shrimp on a tostada and the shrimp goes so well with the spices . . . garlic, green salsa, and cilantro. YUM! There’s nothing bland about these babies. You must add them into your menu. Now!
Shrimp & Cheddar Tostada with Salsa Verde
Adapted by Rocco Dispirito, “Now Eat This! Diet”
4 whole wheat pitas (120 calories)
16 oz. precooked large shrimp, peeled and deveined, tails removed
1/2 tsp. garlic powder
1/2 cup jarred tomatillo salsa
Pinch of red hot pepper flakes
1/4 cup shopped fresh cilantro
Freshly ground black pepper
3/4 cup (about 3 ounces) fat-free cheddar cheese, shredded
Preheat oven to 425. Line a baking sheet with aluminum foil and coat with cooking spray.
Place pitas on the baking sheet, and spray them on both sides with cooking spray. Toast the pitas in the oven until they are brown and slightly crispy, about 3-6 minutes.
Meanwhile, in a medium bowl, toss the shrimp with garlic powder, salsa, red pepper flakes, and 2 tablespoons cilantro. Season with salt and pepper to taste.
Equally scatter half of the cheese on the pitas and then equally divide the shrimp onto the pitas. Top with the remaining cheese, and then bake in the oven till the cheese is melted and the shrimp is warmed through, about 8 minutes. (Watch carefully to make sure the pitas do not burn.)
Sprinkle the remaining cilantro over the tostadas and transfer them to a cutting board. Cut into wedges and serve immediately.
Nutritional Information (Per Serving = 1 Tostada)
Fat: 2.2g (0.3 = Sat)