I did something I never ever do.
All last week, I cooked just for the sake of cooking – no stopwatch to calculate prep time. No worries about the kids helping me. No need to take pictures.
Just cooking for the sheer enjoyment of it.
And it was amazing.
Wanna know how? I didn’t cook anything new! That’s the secret. I revisited some family favorites that are tried and true (which also meant, there weren’t any complaints from the peanut gallery. Added bonus!)
I’ve been making these tostadas for several years – shrimp, zucchini, garlic, cheese, and lime juice pack in a ton of flavor. And they’re easy! On the table in only 25 minutes.
Shrimp and Zucchini Tostadas
Prep time: 15 minutes
Cook time: 10 minutes
• 6 (6-inch) flour tortillas
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, minced
• 2 medium zucchini, halved lengthwise and thinly sliced
• salt and freshly ground pepper
• 1 pound large peeled and deveined shrimp
• 1 tablespoon lime juice
• 1/3 cup sour cream
• 3 scallions, chopped small
Preheat oven to 450 degrees. Place tortillas on two large baking sheets. Sprinkle with the cheese. Bake for about 8 minutes or until tortillas are crisp and cheese is melted and bubbly.
In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, about 3 minutes. Add shrimp and cook, stirring frequently, until pink and cooked through, an additional 3 minutes. Remove from heat and stir in the lime juice.
Spoon shrimp mixture over tortillas and top with sour cream and scallions. Serve right away and enjoy!
(adapted from Everyday Food)