Shrimp, Corn and Black Bean Tostadas

~ Shrimp, Corn and Black Bean Tostadas ~

Little did I know that when we moved to California from Denmark, my children’s favorite fast food would become a burrito.  I’ve never been a huge fan of Mexican cuisine, but now that we live in a state where English sometimes takes a back seat to Spanish, it makes sense to embrace the local flavors. The burrito’s oozing combination of beans, rice, cheese and meat rolled up in a soft tortilla are a little too dense for my garden-fresh sensibilities, so when I cook Mexican-inspired food at home, I lighten it up with lots of fresh vegetables, homemade salsas and herbs. We made these tostadas the other night and served the ingredients buffet-style, so everyone could pile on the garnishes to their taste. 

Shrimp, Corn and Black Bean Tostadas

Fresh summer corn cut straight from the cob is sweet, crisp and redolent with milk – no cooking required. When cutting the corn, lay the husked cob on a cutting board and carefully slice kernels off with a chef’s knife, rotating the cob. Sweep the kernels and milk into the bowl for the salsa. Serves 6.

For the shrimp:
2 tablespoons extra-virgin olive oil, divided
2 tablespoons lime juice
1 tablespoon Sriracha or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound medium shrimp, shelled and deveined

For the rice:
1/4 cup finely chopped yellow onion
1 tablespoon extra-virgin olive oil
1 1/2 cups long grain white rice
2 1/4 cups water
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the black bean salsa:
1 15-ounce can black beans, drained and rinsed
Corn kernels from one ear of corn
1 small red onion, chopped
1 cup cherry or grape tomatoes, halved
1 jalapeno pepper, stemmed and seeded, finely chopped
Juice of half a lime
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons hot sauce, or to taste
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 small handful cilantro sprigs, chopped

Tostada shells
Lettuce leaves
Tomato salsa
1 avocado, sliced
Fresh cilantro sprigs
Lime wedges

Whisk 1 tablespoon olive oil, lime juice, hot sauce, cumin, salt and pepper together in a medium bowl. Add shrimp and toss to coat. Set aside.

Prepare the rice: Heat olive oil in a medium saucepan. Add onion and saute until softened, 2 minutes. Add rice and stir to coat. Add water and remaining ingredients. Bring to a boil, then reduce heat to low. Cover and simmer until water is absorbed and rice is tender, about 20 minutes. Fluff with a fork and transfer to a bowl.

While the rice is cooking, prepare the black bean salsa. Combine all of the salsa ingredients together in a bowl and mix well. Taste for seasoning.

Heat 1 tablespoon olive oil in skillet over medium high heat (or prepare grill for direct cooking over medium heat). Remove shrimp from the marinade, shaking off any excess and transfer to skillet 0r grill. Cook shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer shrimp to a bowl.

To assemble tostadas, lay a lettuce leaf over the corn shell. Spoon rice and black bean salsa over the lettuce. Top with 2 to 3 shrimp. Spoon tomato salsa over. Garnish with avocado slices and fresh cilantro. Squeeze a few drops of lime juice over each tostada. Serve immediately and pass the napkins.