INGREDIENTS:

1 T olive oil

½ # shrimp, peeled, deveined, coarsely chopped

1 T. lime juice

1 clove garlic, minced

Salt and pepper to taste

2 C half and half

2 whole chipotles, from can, chopped (use less for a milder sauce)

½ C Parmesan cheese, grated + 2 T topping the dish

3 T chopped fresh cilantro

6-8  six inch diameter corn tostadas

Garnish with homemade or high-quality store bought pico de gallo and additional cilantro

METHOD:

Preheat oven to 375°.

Coarsely chop shrimp, then sauté in oil in a large pan over high heat just until firm. Add lime juice and garlic, and cook one minute. season to taste with salt and pepper. Remove shrimp from pan and set aside.  

 In the same skillet, simmer half and half and chipotles until reduced by half (15 minutes). Taste for flavor. Stir in a small amount of adobo sauce from can if a spicier sauce is desired; stir in cheese. Cook until thick (1 minute).

Off heat return cooked shrimp to pan and stir in cilantro.

Add tostadas to the pan in a single layer, breaking them to fit nicely and gently poke them down into the sauce.  Take care to leave a cushion of sauce beneath the first layer of tostadas to prevent them from sticking to the bottom of the pan. Continue to add tostadas to make a second layer until you have two more or less complete layers of tostadas and shrimp pieces submerged in the sauce. Sprinkle with a parmesan.

Bake for 10-12 minutes until top is browned and tostadas are softened but still retain a bit of bite. Let rest for 5 minutes before serving.  Garnish with pico de gallo and fresh cilantro. 

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INGREDIENTS:

2 medium sized sweet potatoes, scrubbed and cut in half lengthwise

1 can garbanzo beans, drained and rinsed

4 t ground cumin, divided

1 t smoked paprika

1 t curry powder

6 T olive oil, divided

1 C broccoli florets, blanched and well drained

1 clove garlic

½ lemon, juiced

¼ C tahini

Salt and pepper to taste

Garnish with chopped cilantro and red onion if you like

METHOD

Preheat the oven to 400 degrees. Line a sheet pan with foil and set aside.

In a mixing bowl, combine the garbanzo beans with the smoked paprika, curry, 2 T cumin and 2 T of the olive oil. Toss to combine and place on one side of the sheet pan.  Pour 1 T of the remaining oil on the opposite side of the pan and place the sweet potatoes (cut side down) on top of the oil. Spread around to coat evenly. Bake for 40 minutes or until sweet potatoes are tender and garbanzo beans are nicely browned and crispy. *Shake pan to toss garbanzo beans halfway through cooking to prevent burning.

While potatoes are cooking prepare broccoli tahini sauce. Combine blanched broccoli, garlic, tahini, lemon juice, 2 t cumin and remain olive oil in a blender or food processor.  Blend until smooth and creamy. Taste for salt and pepper and set aside.

When potatoes are cooked through carefully remove the flesh and mash lightly with salt and pepper.  Scoop the prepared mash back into the reserved shell and top with roasted garbanzo beans and a generous dollop of the broccoli sauce. Garnish with cilantro and diced red onion if desired.  Enjoy

Serves 2 as an entrée and 4 as a side dish

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