Shrimp and Cheddar Tostada

www.biggreenegg.com

Shrimp tostadas loaded with flavor and, of course, cheese!

PREP TIME

1 Hour

EGG TEMP

350°F/176°C

COOK TIME

15 Minutes

SERVINGS

4-8

Ingredients

1/4 cups (60 ml) reduced-fat mayonnaise
2 tablespoons (30 ml) skim milk
1/4 cups (60 ml) finely chopped fresh cilantro
2 tablespoons (30 ml) fresh lime juice, divided
30 (about 1 pound) medium-size shrimp, peeled and deveined
2 tablespoons (30 ml) barbecue rub or seasoning
1/2 teaspoons (2.5 ml) salt
Cooking spray
6,6-inch corn tortillas
1/4 cups (60 ml) fat free cream cheese, softened
1 cup (240 ml) jalapeno cheddar or sharp cheddar, grated
6 tablespoons (90 ml) finely chopped fresh tomato

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skewers - Flexible Stainless Steel

Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to marinate ...

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Instructions

Step 1

In small bowl, combine cream cheese, mayonnaise and milk; whisk until smooth. Stir in cilantro and 1 tablespoon (15 ml) of lime juice. Cover and refrigerate until serving time.

Step 2

When ready to serve, thread 5 shrimp onto flexible skewers. In small bowl, combine barbecue rub and salt. Brush shrimp with remaining 1 tablespoon (15 ml) lime juice and dredge in rub mixture. Place kabobs in shallow dish; cover and refrigerate for 15 minutes.

Step 3

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 4

Place kabobs on EGG grid coated with cooking spray and cook for 2-3 minutes on each side, or until done. Set aside.

Step 5

Place tortillas directly on EGG and cook for 3-4 minutes. Top each tortilla with some of cheese and bake until cheese is melted, about 3 minutes longer.

Step 6

Place 1 tortilla on each of 6 individual serving plates. Top each with 5 grilled shrimp and 2 tablespoons (30 ml) cilantro mayonnaise. Sprinkle with tomato and serve.

Instructions

In small bowl, combine cream cheese, mayonnaise and milk; whisk until smooth. Stir in cilantro and 1 tablespoon (15 ml) of lime juice. Cover and refrigerate until serving time.
When ready to serve, thread 5 shrimp onto flexible skewers. In small bowl, combine barbecue rub and salt. Brush shrimp with remaining 1 tablespoon (15 ml) lime juice and dredge in rub mixture. Place kabobs in shallow dish; cover and refrigerate for 15 minutes.
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Place kabobs on EGG grid coated with cooking spray and cook for 2-3 minutes on each side, or until done. Set aside.
Place tortillas directly on EGG and cook for 3-4 minutes. Top each tortilla with some of cheese and bake until cheese is melted, about 3 minutes longer.
Place 1 tortilla on each of 6 individual serving plates. Top each with 5 grilled shrimp and 2 tablespoons (30 ml) cilantro mayonnaise. Sprinkle with tomato and serve.

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