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This Week's Recipes Recipe Archives Pantry

Monday: El Pato Shrimp Tostadas

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There are certain products that are always in my pantry. El Pato tomato sauce is one of these. It can be found in the Mexican food aisle. Its so versatile – add it to rice, toss with shredded chicken for enchiladas, make a dressing. Tonight it’s a simmer sauce for shrimp.  It’s so good.
Serves: 4     Prep: 15     Cooking: 5-7

Ingredients

1 lb medium shrimp, peeled and deveined
1 small can El Pato tomato sauce
4 hard corn tostadas
14.5 oz pinto beans, whole or re-fried
1 small bag shredded cabbage – you can use a coleslaw mix
1 tomato, diced
1 jalapeno, diced
½  white onion, diced
½ cup pineapple diced, fresh or canned
1 mango, diced
2 limes, sliced

Instructions

1
Heat the beans over medium low heat.
2
In a bowl, combined tomato, jalapeno, onion, pineapple, mango and a good squeeze of lime. Set aside.
3
In a skillet, over medium heat, warm the El Pato. Once it's simmering, add the shrimp and cook for 4-5 minutes or until it's cooked through.
4
To assemble, spread a layer of beans on the tostada.
5
Add a layer of cabbage and salsa.
6
Top with shrimp and serve immediately.