Shrimp Tostadas (and Being Brave)

Morgan has her head buried in kibble like she hasn’t eaten in days. But when the younger, larger Buster approaches, Morgan runs away, and Buster goes in for the kill until I shoo him away. It’s the almost-comical evening routine at my house known as feeding time for the dogs. And it’s making me rethink how I approach life.

As an 80-lb. pit bull puppy, Buster is a bit intimidating to the 10-year-old 30-lb. cocker spaniel, Morgan. Realistically, though, all he’d ever do to her is lick her, something he does whenever she barks at him. (Again, a comical sight.)

Yet, when he pesters her for her dinner, she gives in and lets him bully her away from food (aka her favorite thing on earth).

We humans can be the same way, avoiding things we’re scared of, when really, we’re not at risk.

Think of that job you want but are fearful of applying for because you feel under-qualified.

Think of that person you’d like to talk to but don’t approach because you don’t feel “cool enough.”

Think of that class you want to take but don’t because you don’t feel smart enough.

Let’s be real here and think “What are you actually risking?”

Nothing.

You, like Morgan, have created an irrational fear of something that is actually innocuous. So what if you don’t get called in for an interview? Nothing lost except a little time and effort. But you got your name out there and gave it a shot.

So what if that person you finally get the guts to approach snubs you? Clearly, they are not someone you’d want to be friends with anyway.

So what if you struggle in that class? You’ll come away with a better knowledge of your skill set and where to direct your studies. Or perhaps you’ll meet someone in the class who can help you understand the material. Sure beats being friends with that person from example two, right?

One way you can boost your confidence is by trying new recipes that appear overwhelming. Take, for example, these shrimp tostadas. Looks like a lot of ingredients and a lot of steps, right? Plenty of opportunities for things to go awry?

The recipe’s author, digigirl from Tasty Kitchen, said it was easy, but I was skeptical. So, I fetched all the ingredients and gave it a whirl. And boy, was that a good choice!  It helped to have some kitchen help from my sister and boyfriend, especially when running about, snapping photos and fiddling with my tripod.

The consensus was that these are very tasty, if not a bit messy to eat since it’s like an open face crunchy taco that requires a post-noshing napkin. Using fresh shrimp and the mix of seasonings really makes the meal amazing.

6 whole 6 in. Corn Tortillas

1 tsp. Cumin

1 tsp. Garlic Powder

1 tsp. Black Pepper, Freshly Ground

1 tsp. Kosher Salt

1 tsp. Chili Powder

1 tsp. Brown Sugar, Packed

1/4 tsp. Dried Oregano

2 tbsp. Extra Virgin Olive Oil

2 cloves Garlic, Minced

1-1/2 lb. Shrimp, Shelled, Deveined, Rinsed, Drained

1 whole Onion (medium), Sliced

1 whole Poblano Pepper, Cored, Seeded, Sliced

1 whole Bell Pepper, Cored, Seeded, Sliced

1/2 c. Guacamole

1/2 c. Sour Cream

1 c. Chopped Lettuce

2 tbsp. Chopped Fresh Cilantro

1 whole Lime, Cut Into Wedges

1. Heat oven to 450 degrees F. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10 to 15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on a plate covered with paper towels. Blot with a paper towel to absorb any excess oil.

2. In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano.



3. Put the olive oil in a Ziploc bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.



4.Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes.



5. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1 to 2 minutes. Transfer to a bowl.



6. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes.



7. Add the sautéed vegetables; toss to combine and reheat.



8. Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro. Serve with additional sour cream and guacamole, and a wedge of lime. Enjoy!