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Grilled Shrimp Tostadas Recipe {The Ultimate Panini Press Cookbook Giveaway}

by Jeanette on September 25, 2013 · 31 Comments
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These Grilled Shrimp Tostados with Mashed Black Beans and Avocado Salsa Fresca from The Ultimate Panini Press Cookbook are sure to make dinnertime something to look forward to.

Grilled Shrimp Tostadas

Recently, I received a review copy of my friend, Kathy Strah’s, new cookbook, The Ultimate Panini Press Cookbook. I started following Kathy’s blog, Panini Happy, when I first started blogging, and I remember being intrigued by all the creative ways Kathy used her panini press, including her ice cream cones and grilled cheese croutons.

For a few years, I pondered whether or not to buy a panini press. I just didn’t think I needed another small appliance taking up counter space. However, last summer, I broke down and bought one from Costco’s on sale. It made my life so much easier that summer because the older boys used it to make their lunches. I even bought an extra one for my son who’s in college and living off-campus so he could grill chicken on it and make panini sandwiches.

So, when I broke open Kathy’s new cookbook, I wasn’t surprised to find so many versatile ways to use the panini press. Her new cookbook has over 200 recipes that use the panini press, and many of them are not even sandwiches.

In addition to the diverse assortment of recipes, Kathy takes the time to give the reader the “Ins and Outs” of Panini Presses so you can decide which panini press is for you. She also discusses the Ingredients for Perfect Panini and provides a section on Tools of the Trade that will enhance your panini experience. And, I was thrilled to see Five Ways to Lighten Up Panini – yes there are plenty of healthy recipes in Kathy’s cookbook.

Here are some of the recipes that I’m looking forward to trying from The Ultimate Panini Press Cookbook:

  • Grilled Jerk Chicken
  • Spatchcocked Game Hen
  • Grilled Salmon Packets with Pesto and Tomatoes
  • Seared Ahi and Avocado Salad, Grilled Fish Tacos
  • Broccoli Rabe, White Bean-Chive Hummus, and Roasted Red Pepper Panini
  • Grilled Acorn Squash with Cranberry-Ginger Maple Syrup and Toasted Walnuts
  • Grilled Tofu and Bok Choy Bowl
  • Spinach-Feta Quinoa Cakes with Lemon-Dill Yogurt Sauce
  • Grilled Tomatillo Guacamole
  • Granola-Crusted Pear, Almond Butter, and Honey Panini
  • Egg White Omelet Panini with Spinach, Feta and Sun-Dried Tomatoes
  • Mini Frittata
  • Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds

Kathy and her new cookbook have inspired me to think outside of the box when using my panini press. The panini press is a portable and easy to clean grill in essence. This Grilled Shrimp Tostados recipe from The Ultimate Panini Press Cookbook is a great example of an unconventional way of using the panini press.

And now for the GIVEAWAY! I have one (1) copy of Kathy Strahs The Ultimate Panini Press Cookbook to giveaway.

Giveaway Box PaniniCover

a Rafflecopter giveaway

Grilled Shrimp Tostadas with Mashed Black Beans and Avocado Salsa Fresca Recipe {The Ultimate Panini Press Cookbook Giveaway}

Yield: 4

Notes from the cookbook: You can grill half a pound of shrimp on the panini press in about 2 minutes. That is reason enough to have panini-grilled shrimp in your regular weeknight dinner rotation, don’t you think?

For these tostadas I first let the shrimp bathe in a chili-lime marinade before they hit the grill. Also grilled on the panini press: the tostada shells. You just brush a little oil on regular tortillas and after a minute or so on the grill they’re toasty, crisp, and ready for toppings. Black beans mashed with garlic (a terrific technique I learned from a Rick Bayless recipe) and sprinkled with queso fresco make a flavorful base to hold the shrimp on the tostada, and an avocado salsa fresca brings a punch of bright, Southwestern flavor to the dish.

Ingredients

    Shrimp
  • 2 tablespoons vegetable oil
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1 ⁄4 teaspoon ground cumin
  • 1 ⁄4 teaspoon coarse salt
  • 1 pound raw large shrimp, peeled and deveined
  • Mashed Black Beans
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 to 2 tablespoons water
  • Coarse salt
  • Avocado Salsa Fresca
  • 1 medium-size ripe avocado, pitted, peeled, and diced
  • 2 medium-size ripe tomatoes, diced
  • 3 tablespoons chopped red onion
  • 1 ⁄2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1 ⁄4 teaspoon coarse salt
  • Tostados
  • 1 tablespoon vegetable oil
  • 8 corn tortillas
  • Coarse salt
  • 4 ounces (about 1 cup) crumbled queso fresco or shredded Monterey Jack
  • 1 cup Avocado Salsa Fresca (see below)

Directions

    Shrimp
  1. In a medium-size bowl, stir together the vegetable oil, lime juice, chili powder, cumin, and salt. Add the shrimp and toss to coat them in the marinade. Cover the bowl and let the shrimp marinate in the refrigerator while you prepare the rest of the dish. (Note: The citric acid in the lime juice can start to “cook” the shrimp after a while, so I don’t recommend marinating the shrimp for longer than 30 minutes.)
  2. Mashed Black Beans
  3. Heat the vegetable oil in a large skillet over medium heat. Add the garlic and stir it in the oil until it’s fragrant and just beginning to brown, about 1 minute. Add the black beans. Give the beans a rough mash with a potato masher (they should still be a bit chunky) and cook them for another minute or two until they’re heated through. Take the pan off the heat and stir in 1 to 2 tablespoons of water, until the beans are spreadable. Season the beans with coarse salt to taste and partially cover the pan to keep them warm.
  4. Avocado Salsa Fresca
  5. Toss all of the ingredients together in a medium-size bowl. Cover the bowl and refrigerate for 30 minutes to allow the flavors to combine. The salsa is best the day it’s made, but it will stay fresh in the refrigerator for up to 2 days.
  6. Tostadas
  7. Heat the panini press to medium-high heat.
  8. Lightly brush a tortilla with vegetable oil and transfer it to the grill. Sprinkle the tortilla with a little salt and close the lid. Grill the tortilla until it’s crisped and golden grill marks appear, 1 to 2 minutes. Repeat with the rest of the tortillas. Keep the grill heated.
  9. Remove the shrimp from the marinade (discard the remaining marinade) and put half of them on the grill. Close the lid and grill the shrimp until they’re cooked through and opaque, about 2 minutes. Repeat with the remaining shrimp.
  10. Spread some mashed black beans over each grilled tortilla (if the beans have cooled off too much to be spreadable, put them back on the stove over low heat for a few minutes and stir in water, 1 teaspoon at a time). Top them with queso fresco, grilled shrimp, and avocado salsa fresca and serve.

Notes

I substituted corn tortillas for flour tortillas for a gluten-free alternative. From The Ultimate Panini Press Cookbook Recipe © 2013 by Kathy Strahs and used by permission of The Harvard Common Press

http://jeanetteshealthyliving.com/2013/09/grilled-shrimp-tostadas-with-mashed-black-beans-and-avocado-salsa-fresca.html

Disclosure: I was provided a copy of The Ultimate Panini Press Cookbook for this review and a copy for the giveaway by The Harvard Common Press.

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Comments

  1. I love how these corn tortilla tostadas are loaded with protein and deliciousness, Jeanette.

  2. On the panini press, I’d probably try some type of quesadilla sandwich or a grilled veggie dish!

  3. I don’t have a panini press, but I’ve actually had paninis made by Kathy, and I’m now thinking that it might be a must have!! Looks like a press and this book will be top of my Christmas list!!!

    • Lucky you Kim! Kathy’s the reason I finally broke down and bought a panini press. My oldest son has one at college and it has made his life so much easier (and tastier!).

  4. I think something with cheese and mushrooms and argugula

  5. Oh my goodness do these look amazing! Love your tasty twist on tostadas, Jeanette. What a great meal!

    • Georgia – it’s amazing how creative you can be using a panini press. Kathy’s new book has tons of neat recipes.

  6. Lately I’ve been thinking about making a reuben sandwich. Thanks for the giveaway.

  7. Thanks so much for sharing my book, Jeanette!!

  8. Fabulous recipe and photography, Jeanette! I’m hungry for dinner right now and drooling, LOL. I don’t own a panini press, but you have me rethinking this and Kathy’s cookbook is in my Amazon cart. Thanks for sharing!

    • Stacy – it took me a few years of following Kathy’s panini adventures before I bought a panini press. It makes fun sandwiches and so much more.

  9. where’s the queso fresco recipe. Can’t seem to locate it.

  10. I’d like to try their tofu and bok choy bowl.

  11. Kathy seriously makes some of the best sandwiches!! Err paninis. :) I am loving the sounds of these tostadas! So much fresh spicy flavor!

  12. A beautiful picture with a great recipe. I love Kathy’s recipes.
    A great meal.

  13. I’d make a cheese, tomato and red onion sandwich with pickled jalapeno sandwich. Thanks Jeanette!

  14. I’d like to make a toasted swiss cheese sandwich with a tomato slice.

  15. I’d love to try some black beans with feta, kalamata olives, and arugula!

  16. I have wanted a panini press for so long that if I won I think I would go crazy and make every type of panini I could think of lol. But for starters I think I would make a recipe I saw the other day and saved…it is for a grilled mac n cheese with bacon panini. My mouth literally started watering when I read that recipe LOL. Thanks for the opportunity and best of luck everyone.

  17. I’d make a tomato basil mozzarella panini.

  18. Christy McMahon says:

    I would try to make a buffalo chicken sandwich!

  19. I would like to make a Granola-Crusted Pear, Almond Butter, and Honey Panini.

  20. Grilled cheese with Gruyere, extra sharp cheddar, and sliced tomatoes.

  21. Turkey, Brie, and tomatoes on pumpernickel.

  22. Thank you so very much for the cookbook. It is much thicker and bigger than I thought which means a lot more recipes. =D Yay.

  23. So good. I love Kathy’s book and how she has such unique ways of using the panini press.

    • Shaina – Kathy’s creativity really changed the way I think of my panini press. I use it in so many different ways now!

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