Yummy shrimp & zucchini tostadas

Shrimp and Zucchini Tostadas

Recipe developed and contributed by Maureen Gualtieri

If your garden is anything like mine, the zucchinis are growing so quickly you can practically hear them. Well, add this recipe to your zuke-culling roster — and sacrifice those summer squash on the altar of Tex-Mex fusion! In this month’s recipe, we marinate the zucchini’s delicate flesh in the sunny flavours of DFC’s Coconut Chili Lime sauce, and do the same with snappy shrimp. Pairing the two atop a crunchy tostada makes a quick and delicious weeknight supper. (If you choose your tostadas right, it can even be gluten free!) Garnish your tostadas with a bit of creamy cotija cheese and salsa verde, and enjoy in the open air with a chilled glass of bubbly. And try to ignore to sound of those other zucchinis getting bigger and bigger…

Shrimp and Zucchini Tostadas

(Yield: approx 6 tostadas, serving 2-3 people)

150 g small raw shrimp, cleaned and shelled (if frozen, thaw before proceeding)

1 medium zucchini

Juice of 1/2 lime

2 tbsp cilantro, minced, plus extra for garnishing

1/2 c. DFC’s Coconut Chili Lime sauce

Approx 150 g cotija cheese (or other queso fresco, or even feta in a pinch)

Salsa verde, to taste

Neutral oil, for sautéeing

6 corn tostadas

To begin, slice your zucchini into rounds, and then into quarters — we’re going for a chunky look that is comparable to the size of your shrimp. Put your sliced zucchini into one non-reactive container, and the shrimp in another. To the contents of each container, add the juice of 1/4 lime, 1 tbsp minced cilantro, and 1/4 c. DFC’s Coconut Chili Lime sauce. Mix each well, then cover and refrigerate for at least 1 hour. (You can even do an overnight for a super easy supper the next day.)

While the toppings are marinating, crumble or grate your cotija cheese. Storebought tostadas work brilliantly here, but if the supply chain’s got you down and all you could find were corn tortillas, take time now to heat up about an inch of your favourite frying oil in a small pot and fry the tortillas on medium-high until crispy. Drain on crumpled paper towels, and hold on the counter until your hour is up.

Once the toppings are marinated, set a frying pan on medium-high heat, and drizzle in about a tablespoon of neutral oil. When hot, pour your zucchinis straight out onto the pan, and sauté, stirring periodically, until you can see patches of caramelization on them, about 5 to 8 minutes. Add the shrimp and cook until done, another 3 to 5 minutes.

Plate your tostadas and sprinkle crumbled cotija cheese on each. Top with a scoop of shrimp and zucchini mixture, more cheese crumbles, a spoonful of salsa verde, and more cilantro. Enjoy right away for maximum crispiness!

For this quick, light dish, you’ll need: shrimp, zucchini, cilantro, lime, cotija, corn tostadas, salsa verde, and DFC’s Coconut Chili Lime sauce.
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