|Shrimp and Rice Tostadas|
1 corn Tostada
3 large raw shrimp - peeled & deveined
2 tbsp. butter
1/2 tsp. grated garlic
1 tsp. finely chopped parsley
1 small ripe tomato - sliced
1/2 cup pre-made or leftover rice*
Salt & Pepper to taste
Place the tostada on a small baking dish lined with parchment, fill it with the rice and lay 2 or 3 slices of tomato on top. Set aside.
Melt the butter in a small saucepan, add the garlic and saute lightly,then add the parsley, salt and pepper and the shrimp. Saute again until the shrimp has just turned pink. Careful not to over cook them. Remove from heat.
Place the shrimp neatly on top of the tomatoes on the Tostada and drizzle with the remaining garlic/parsley butter.Broil on high for 1-2 minutes.
Serve immediately with lemon wedges and mayonnaise (optional).
Delicious as a light dinner or lunch main course along with your favorite salad !
*I used leftover rice pilaf that contained chopped red peppers, corn and shallots which made this recipe even tastier.