For the tostada base there are several good options. If you want a lower fat tortilla you can lightly brush the tortillas with oil (or use a good hit of cooking spray) and bake them until they are crunchy. They don’t get as crisp this way but they are very good. The method I used for this batch was a stove-top version because I didn’t want to turn the oven on in this heat. Just brush the tortillas with a light coating of oil and then heat them in a skillet, flipping once, until both sides are browned and have puffed up a bit. Again, not as crunchy as deep fried, but still crispy and delicious.
For refries I like to use canned beans and give them a good rinse, then cook them with a little olive oil and some spices, mashing them as I go. When I have the time I always make my own (and it doesn’t take long since you are essentially just reheating and mashing the beans), but of course you can use prepared refries if you are really pinched for time. The white beans are a nice change of pace and they pair well with seafood.
Shrimp and White Bean Tostadas
1 tablespoon olive oil
1 15-ounce can white kidney beans, well drained
1 teaspoon minced garlic (or garlic paste)
pinch of whole cumin seed
1 pound raw shrimp, peeled and deveined
1 fresh chile (I used a mild Anaheim), seeded and chopped
shredded cabbage (I used Napa)
For the beans, heat the oil over medium-high heat in a nonstick pan and add the beans and spices. Cook, stirring and mashing frequently, until the beans are the texture you prefer. I sometimes stir in fresh cilantro when I remove them from the heat.
For the shrimp, cook them in a dry, nonstick skillet over medium-high heat along with the chile, stirring frequently, for about three minutes. You want the shrimp just cooked through, and I prefer a little crunch to the chile. If you like the chile soft, cook it without the shrimp for a few minutes, then add them in. If you are worried about the food sticking you can use oil, but I prefer the color of the shrimp when they are cooked in a dry skillet.
Layer your ingredients on the shells in the quantities desired, and eat immediately.
Thanks for reading,