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Baja Shrimp Tostadas

Ingredients: 12 tostada shells 2 tbsp (30 mL) snipped fresh cilantro 1 medium avocado, diced 1/2 cup (125 mL) green salsa 1 garlic clove, pressed 1 lb (500 g) uncooked medium shrimp, peeled and deveined, tails removed Directions: 1. Preheat oven to 375F (190C). Arrange six of the tostada shells, overlapping, over Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven; repeat with remaining shells and set aside. 2. Combine cilantro, avocado, salsa and garlic in medium bowl; mash until smooth and set aside. 3. Spray (10-in./25 cm) Saut Pan with vegetable oil; heat over medium heat 1-3 minutes. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through, stirring constantly; remove from heat and remove shrimp from pan. 4. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives and cheese. Yield: 12 servings Nutrients per serving: Calories 170, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 13 g, Protein 11 g, Sodium 230 mg, Fiber 3 g
2011 The Pampered Chef used under license. www.pamperedchef.com

1/2 tsp (2 mL) chili powder 3 cups (750 mL) angel hair cole slaw mix 2 plum tomatoes, seeded and diced 1/3 cup (75 mL) sliced ripe olives 1 cup (250 mL) grated cheddar cheese (4 oz/125 g)

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11/26/2011 12:59 PM