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Shrimp and Zucchini Tostadas

Shrimp and Zucchini Tostadas

Everyday Food, May 2009 http://www.marthastewart.com/312912/shrimp-and-zucchini-tostadas
4.75
Rated
95100(15)15
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 4 burrito-size flour tortillas (8-inch)
    • 2 tablespoons olive oil
    • 1 cup shredded Monterey Jack cheese (4 ounces)
    • 1 garlic clove, minced
    • 2 medium zucchini, quartered lengthwise and thinly sliced
    • Coarse salt and ground pepper
    • 1 pound large peeled and deveined shrimp
    • 1 tablespoon fresh lime juice
    • 1/2 cup sour cream
    • 3 scallions, thinly sliced

Directions

  1. Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.

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