(Family Features) Celebrating summer with sizzling meals starts with tender, juicy cuts of meat that take center stage when dining on the patio or firing up the grill. Call over the neighbors or simply enjoy family time with your nearest and dearest by savoring the flavor of warm weather meals.
For seafood connoisseurs, Grilled Shrimp Tostadas with Guacamole and Pico de Gallo offers an easy way to add shrimp to the menu. Just fire up the grill and allow seared seafood to mingle with fresh, homemade toppings for a light summertime bite.
Find more summer favorites at OmahaSteaks.com/Summer.
Grilled Shrimp Tostadas with Guacamole and Pico de Gallo
Prep time: 20 minutes
Cook time: 10 minutes
Pico de Gallo:
3/4 cup Roma tomatoes, diced into 1/4-inch pieces
3 tablespoons white onion, diced into 1/4-inch pieces
1 tablespoon fresh cilantro, chopped fine
1 teaspoon jalapeno, minced fine, with seeds
1 teaspoon fresh lime juice
1/2 teaspoon sea salt
2 medium avocados, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon fresh lime juice
1/4 cup pico de gallo
1 tablespoon fresh garlic, minced
1 tablespoon olive oil
1/2 teaspoon jalapeno, minced
1/2 teaspoon sea salt
12 ounces Omaha Steaks Wild Argentinian Red Shrimp, thawed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 cup canned refried pinto beans or refried black beans
4 tostada flats
1 cup shredded romaine lettuce
1 cup guacamole
1 cup pico de gallo
2 tablespoons shredded Cotija cheese
4 cilantro sprigs
4 lime wedges
To make pico de gallo: In a bowl, mix tomatoes, onion, cilantro, jalapeno, lime juice, and salt. Cover and refrigerate until ready to use.
To make guacamole: In a bowl, mix avocados, lime juice, 1/4 cup pico de gallo, garlic, olive oil, jalapeno, and salt. Cover and refrigerate until ready to use.
To make shrimp tostadas: In a bowl, combine shrimp, olive oil, chili powder, cumin, and salt. Marinate in the refrigerator for at least 15 minutes or up to 2 hours.
Preheat grill to medium-high heat. Clean and season grill grates. Grill shrimp for 2-3 minutes per side until lightly charred and opaque.
Heat refried beans and spread 2 tablespoons of beans on each tostada flat.
Spread shredded romaine lettuce on top of beans followed by guacamole and remaining pico de gallo.
Top each tostada with 3-4 grilled shrimp and sprinkle with Cotija cheese. Garnish each tostada with one cilantro sprig and one lime wedge.
Source: Omaha Steaks