SPINACH TOSTADAS WITH SHRIMP AND POTATOES
Steps:
- Preheat the oven to 250 degrees F.
- Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.
- Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.
- In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
- Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
- In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.
- Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.
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Nia Banks
[email protected]I'm not sure about the combination of shrimp and potatoes, but I'm willing to give it a try.
Kisakye Racheal
[email protected]These tostadas look delicious! I can't wait to try them.
rj hj
[email protected]I've made these tostadas a few times now and they're always a hit. My family loves them!
Junjun Simon
[email protected]These tostadas were a bit bland for my taste. I would recommend adding some more spices to the shrimp and potatoes.
Michael Holleman
[email protected]I'm not a big fan of seafood, but I really enjoyed these tostadas. The shrimp was cooked perfectly and the potatoes were nice and crispy.
Abdirizack official
[email protected]These tostadas were easy to make and very tasty. I would recommend them to anyone looking for a quick and easy weeknight meal.
Ali Madad
[email protected]I followed the recipe exactly and the tostadas turned out great! I will definitely be making these again.
Rebecca Doyle
[email protected]These tostadas were a bit too spicy for my taste, but my husband loved them. He said they were the best tostadas he's ever had.
yasino grande
[email protected]These tostadas were delicious! I especially loved the chipotle crema. It added a nice smoky flavor to the dish.
Hawa Muradi
[email protected]These tostadas were easy to make and packed with flavor. The shrimp and potatoes were tender and juicy, and the spinach added a nice pop of color. The chipotle crema was the perfect finishing touch.
Astar Astar
[email protected]Loved these tostadas! The shrimp and potatoes were perfectly cooked, and the spinach added a nice fresh flavor. The chipotle crema was also a great touch.
A bari jahid
[email protected]These tostadas were a huge hit with my family! The combination of shrimp, potatoes, and spinach was delicious, and the chipotle crema added a nice spicy kick. I will definitely be making these again.