Listo, ya, ¡a servir!: Tostadas crujientes de col rizada y gambas
Raciones
Makes 4
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Ingredientes
- 4 ea Tostada Rounds
- 16 ea Large Shrimp, peeled and cleaned
- 1 tsp Cumin, ground
- 1 tsp Cayenne
- 1 tsp Salt
- ½ c Ready-Set-Serve Washed & Trimmed Cilantro, split into two proportions
- ¼ c Canola Oil
- 1 c Ready-Set-Serve Kale Color Crunch
- 4 tbsp Ready-Set-Serve Pico de Gallo Guacamole
Preparación de la receta
- Arrange tostada rounds on serving plates.
- Hand mix Ready-Set-Serve Kale Color Crunch with house-made lime vinaigrette; set aside.
- Toss shrimp with cumin, cayenne, salt, and 1/4 cup of cilantro. Heat oil in large skillet then add shrimp. Cook until just done (make sure not to overcook).
- Top tostada rounds with a heaping portion of RSS Kale Color Crunch, then four shrimp, and finally one tablespoon of guacamole. Sprinkle remaining cilantro over tostadas.
- Sírvelo inmediatamente.
