I love shrimp. It’s one of the reasons, if not the reason, in my 10-year period without eating meat, that I could never go full bore Vegetarian. By now you’re familiar with our budget constraints, so you can understand my annoyance when the left-overs that I went in search of (from what I thought might be the last shrimp meal for a while), had already been consumed.
But Helen, one of my fine readers and regular commenter, gave me hope with this simple reminder, “shop your local markets and watch for sales. Shrimp is almost always on sale.” I got two pounds for $9, which could potentially be stretched out over four meals if I make shrimp the co-star, instead of the lead. Thank you, Helen. Thank you.
Shrimp Zucchini Tostadas
Shrimp with Feta and Tomatoes
Note: Jessica at Food Mayhem, cites five reasons why frozen shrimp is better than fresh.
Shrimp Zucchini Tostadas
Serves 4
Prep time: 15 minutes
Total time: 25 minutes
Ingredients
• 4 (8-inch) flour tortillas
• 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
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.
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.
Print this recipe (originally from Martha Stewart)
{ 21 comments… read them below or add one }
I like to use shrimps in a summer roll. Very refreshing during the summer :)
Yay for meats on sale! We picked up a little freezer just to capitalize on the sales. It paid for itself in the first year.
Love your summery dishes.. especially with the feta!
This shrimp looks fabulous, I love it combined with feta.
The shrimp with feta and tomatoes is making my mouth water, and it’s only 8:30 in the morning! I love the colors! I made a shrimp dish last night, and I always forget how much I love the little critters until I cook them again.
Jive Turkey – I keep shrimp in the freezer for about a month but not much longer than that because freezer burn will take over and ruin the taste. Don’t keep them without freezing, though, or they’ll go bad quickly.
I’m always a little leery of bargain seafood, but frozen shrimp is always pretty decent. How lovely with avocados!
jive turkey – I usually buy it frozen/raw/tail off. I use them so fast, I never need to worry about them going bad. I imagine they last a pretty long time in the freezer. And, yep, they’re pretty slippery when defrosted. Solution? Make Brad cook them!!!
“…when the left-overs that I went in search of (from what I thought might be the last shrimp meal for a while), had already been consumed.”
Sheesh.
These are so good. I’m almost sorry I made you have to get more shrimp. Boo hoo for me and all the lucky readers.
So, I have to confess: I get all nervous about cooking shrimp (as well as other kinds of seafood). Do you buy it fresh? How long does it keep? If I buy the frozen kind, will it be rubbery? Help me! I love shrimp, but these neuroses are why I never cook with it.
Yes, shrimp is one of those foods where I can just grill it up, add a bit of garlic and butter, throw it on a bed a white rice, and I’m a happy man. So many very simple recipes for shrimp.
Both dishes looks delicious. Thanks for sharing your recipe! :)
That tostada looks fabulous. A little hot sauce or jalapeno should just about do it.
Oh yes, I remember that post! 2 pounds for $9 – not too shabby for sure. These both look mouth watering delicious. And easy easy easy. Love it.
I’m a shrimp lover too. Esp love the shrimp, tomato and feta recipe. I can even see that on a lovely slice of bread.
Awesome dishes with shrimp! I like the shrimp being a co-star, we always use only a little bit of it, so it won’t be too much cholesterol. I absolutely have to make that tostada when I get shrimp next time!
That Helen is a wise lady. And what awesome ways to make use of the shrimp, Amy. I would make both of these.
Thanks, Sherrill! Gary will love these. And you’ll love how fast and easy they are to make.
You take some really good food photos Amy. That tostada is calling my name and you know how Gary LOVES shrimp! Gonna make those this weekend, thanks! ;)
Melissa – THAT does look amazing. Such color. I love feta, and luckily so does Paul. But sadly he hates goat cheese, which is also one of my favorites :(
Love them both. The tostada idea I need to steal, for sure.
The feta one reminds me, have you ever tried the (apparently ubiquitous) shrimp feta bake? The one I like best is here:
http://www.finecooking.com/recipes/baked-shrimp-fennel-feta.aspx
And it always makes me cry because Steve doesn’t like feta. Not that I’m a huge fan myself, but… I mean, LOOK AT IT. :P
I really love shrimp, too! That tostada looks perfect!
So many yummy shrimp recipes in one place! What is a girl to do?!?!? Your idea to make these the costar reminds me of this cookbook that I love called Almost Meatless. The recipes in there have the veggies outnumber the meat so that the meals not only cost less but are usually better for you. I especially like the tostadas.
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