Shrimp Tostadas with Black Bean-Corn Salsa and Spiced Rice


1 (15-ounce) can black beans, drained and rinsed

Corn kernels from 1 ear of corn (or 1 cup defrosted frozen corn)

1 cup quartered cherry or grape tomatoes

1 jalapeno pepper, stemmed and seeded, finely chopped

1/2 small red onion, finely chopped

1/2 cup chopped fresh cilantro

Juice of 1 lime

1 tablespoon extra-virgin olive oil

1 teaspoon Mexican hot sauce

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper


1 cup long grain rice

1 tablespoon olive oil

1/4 cup finely chopped yellow onion

1 small garlic clove, minced

1/2 teaspoon ground cumin

Pinch of ground cayenne

1 1/2 cups chicken stock (or water)

1 teaspoon salt


2 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne

1 pound medium (26/30) shrimp, shelled and deveined


8 tostada shells

Butter lettuce leaves

Tomato salsa or hot sauce

Fresh cilantro sprigs

Lime wedges

Combine all the salsa ingredients in a bowl and mix well. Taste for seasoning. Cover and refrigerate while you prepare the remaining ingredients.

Prepare the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Heat the oil in a medium saucepan over medium. Add the onion and saute until softened, 2 to 3 minutes. Add the garlic, cumin and cayenne and saute until fragrant, about 30 seconds. Add the rice and cook, stirring, to lightly toast and thoroughly coat the grains, about 1 minute. Add the stock and salt. Bring to a boil then reduce the heat to low and cover the pot. Simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and fluff with a fork.

Prepare the shrimp: Whisk 1 tablespoon olive oil, the lime juice, cumin, salt, pepper and cayenne in a medium bowl. Add the shrimp and stir to coat. Let stand at room temperature for 10 minutes. Heat 1 tablespoon oil in skillet over medium-high (or prepare the grill for direct cooking over medium heat). Remove the shrimp from the marinade, shaking off any excess liquid, and transfer to the skillet or grill. Cook the shrimp until pink on both sides and just cooked through, turning once, 3 to 4 minutes. Transfer the shrimp to a bowl.

To assemble the tostadas, lay a lettuce leaf over a tostada (corn) shell. Spoon some of the rice over the lettuce, then top with the black bean salsa. Top with 2 to 3 shrimp. Drizzle with a little tomato salsa or hot sauce. Garnish with cilantro and a squeeze of lime juice. Serve immediately.