Monday: El Pato Shrimp Tostadas
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
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
Heat the beans over medium low heat.
In a bowl, combined tomato, jalapeno, onion, pineapple, mango and a good squeeze of lime. Set aside.
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.
To assemble, spread a layer of beans on the tostada.
Add a layer of cabbage and salsa.
Top with shrimp and serve immediately.