Friday Night Feast III

This Friday Night Feast thing I've been doing has been so much fun. A good dinner after a long week is a wonderful thing.

Last night we had this absolutely awesome dinner and then went cruising around in our new car. It was a fabulous evening!

Shrimp and Zucchini Tostadas
~This dinner is quick, easy to make, and delicious~
  • 4 burrito-size flour tortillas (8-inch)
  • 2 tbsp olive oil
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 garlic clove, minced
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • salt and pepper
  • 1 lb large peeled deveined shrimp
  • 1 tbsp fresh lime juice
  • 1/2 cup sour cream
  • 3 scallions, thinly sliced
  1. Preheat the oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tbsp oil and sprinkle with cheese.
  2. Bake until cheese is melted and tortillas are crisp (3 to 5 minutes)
  3. In a large skillet, heat 1 tbsp oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender (2 to 4 minutes).
  4. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout (about 3 minutes). Stir in lime juice.
  5. Spoon shrimp mixture over tortillas and top with sour cream and scallions.*
  6. These are great as leftovers, just store the shrimp mixture separately from the tortillas. Reheat the tortilla in the microwave until the cheese gets all melty again and then heat up the shrimp mixture to top it with.
*We weren't completely sure how to go about eating these. Were we supposed to use a knife and fork and cut it into pieces? Do we fold it up like a taco? We ended up folding them and they were great like that. When you are spoon the shrimp mixture on the tortillas, try not to include the juices from the pan...it can make them a little too drippy when you try to eat it like a taco.

Recipe from the May 2009 edition of Everyday Food Magazine

Spinach and Strawberry Salad
~This was the perfect compliment to the tostades~
  • 1 bag of fresh baby spinach
  • 2 or 3 tbsp Poppy Seed salad dressing
  • 1/2 cup chopped red onion
  • 1 cup sliced fresh strawberries
  1. Combine spinach, onion, and strawberries.
  2. Add dressing and toss to combine.
  3. Serve immediately (and enjoy!)
When Sonny was eating this last night he said, "This tastes like something you would eat in a restaurant!" That made my heart feel happy.

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