Shrimp Tostadas for 1

Ingredients

Topping

4 oz frozen raw shrimp, tails removed & deveined

2 tbsp butter

1 tbsp white wine

1 clove garlic, pressed

2 tbsp Cream Cheese

1 tsp fresh Jalapeño, chopped

1 tsp fresh Parmesan, finely grated

½ avocado, sliced or diced

Tortillas

¾ cup Masa Corn Flour

⅔ cup hot water

Directions

1. To make tortillas, mix masa & hot water in the batter bowl. If the dough is crumbly, add a little water. If it's sticky, add a little flour. It needs to be the consistency of play dough. Divide into 2 dough balls.

2. In nonstick skillet, flatten the dough balls into circles with your hands to about ¼" thickness. Place on medium high heat. Turn them 2-3 times until both sides are just starting to show a little brown. Remove & put on a plate.

3. Put shrimp, butter, white wine & garlic in nonstick fry pan on medium-high. Put on lid & let it simmer until the shrimp are opaque.

4. Place cream cheese in a prep bowl & microwave for 20 seconds to soften.

5. Put a small chunk of fresh jalapeño in the manual food processor & chop until very fine. Add softened cream cheese & fresh grated parmesan.

6. When shrimp are fully cooked, drain and add them to the food processor & chop just enough to mix ingredients together. Shrimp should be in chunks.

7. Top tortillas with shrimp mixture & avocado. Serve immediately.

Cook's Tip

This recipe is very quick & simple to make, and the homemade tortillas are thick & delicious! If you prefer, use 2 store bought corn tortillas for each tostada and heat them in the skillet.