Fire up the grill for our Grilled Shrimp Tostadas recipe. Shrimp, corn, poblanos and avocados rule these Grilled Shrimp Tostadas. Serves eight.
What You Need
Original recipe yields 8 servings
2 poblano chiles
3 ears corn on the cob, husks and silks removed
1-1/2 lb. uncooked deveined peeled large shrimp
1/2 cup KRAFT Zesty Italian Dressing, divided
1 avocado, cut into chunks
8 tostada shells (6 inch)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Heat grill to medium-high heat.
Place chiles and corn on grill. Grill chiles 10 min. or until blackened, turning occasionally; transfer to bowl. Cover with plastic wrap. Grill corn an additional 5 to 10 min. or until tender, turning occasionally; remove from grill.
Thread shrimp onto skewers; grill 4 min. or until shrimp turn pink, brushing frequently with 1/4 cup dressing. Meanwhile, blend remaining dressing and avocados in blender until smooth.
Peel, seed and devein chiles; cut into strips. Remove corn from cobs. Combine chiles, corn and shrimp. Place tostada shells on grill; top with cheese. Grill 2 min. or until cheese is melted. Remove from grill. Top with shrimp mixture and avocado mixture.
Serve with a side of hot cooked rice and some fresh fruit to complete the meal.
Squeeze fresh lime juice over each tostada.
How to Make Your Own Tostadas
Place 8 (6-inch) corn tortillas directly on grill grate. Grill 5 min. or until crisp, turning constantly. To prevent tortillas from burning, return them to the coolest part of grill when topping them with cheese.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.