Shrimp Tostada 墨西哥玉米餅
This was my Easter dinner for some reason. I’m in no way complaining; it was great.
Ingredients: One Flour Tortilla, 1 cup of cooked rice, 1/2 lb. uncooked shrimp, 1/3 onion, 1 tsp. minced garlic, cilantro, 3 tbsp. salsa, 2 tbsp. grated cheese (cheddar or something similar), and a bit of oil.
1. Bake tortilla at 300° until crispy (It’s easier to cut it in half before baking).
2. Saute 1/2 tsp. garlic, chopped onions, and cilantro in a skillet over medium heat. When fragrant, add rice and stir in salsa.
3. Saute 1/2 tsp. garlic and shrimp in another pan. When cooked, remove tails carefully and chop coarsely.
4. Place some rice and shrimp on the tortilla, and sprinkle some cheese on top.
5. Question why this dish hasn’t made it to the mainstream yet.
不知道為什麼我復活節時吃這個做晚餐.不過很好吃
食材: 大片麵皮 (蛋餅皮也可以). 1杯煮熟的米飯. 1/2磅鮮蝦. 1/3顆洋蔥. 1小匙碎蒜. 一些香菜. 3大匙墨西哥沾醬. 2大匙起司碎條. 一點油
1. 先將麵皮烤到脆 (約180度. 10分鐘. 切一半)
2. 油鍋快炒洋蔥及香菜.爆香後加煮熟的米飯及墨西哥沾醬
3. 另一油鍋炒碎蒜及鮮蝦. 蝦熟後剝殼. 切成小塊
4. 放飯在麵皮上. 再放上蝦. 最上面加些起司碎條