Shrimp’s Big Comeback

Every now and then at my house, we get the urge for some old-fashioned but not-quite-comfort food. Often that means steamed shrimp dipped in cocktail sauce.

I usually cook more shrimp than we can dip and eat, so I have a backup plan for leftovers: shrimp tostadas with white beans. This recipe makes two good-sized tostadas that are a meal in themselves.

Shrimp and White Bean Tostadas

Active Work and Total Preparation Time: 25 minutes

DRESSING

1 clove garlic, minced

2 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 tablespoon lemon juice

Salt, pepper

3 tablespoons olive oil

* Combine garlic, vinegar, mayonnaise, lemon juice and salt and pepper to taste in small bowl. Slowly whisk in olive oil. Set aside.

TOSTADAS

1 (15-ounce) can white beans

2 tostada shells

2 1/2 cups shredded iceberg lettuce

1/2 pound steamed shrimp

1/4 cup thinly sliced jicama

1/4 cup chopped cilantro

3 tablespoons crumbled cotija cheese

* Drain and rinse beans. Combine beans and 2 tablespoons Dressing in small bowl. Lightly mash beans with fork against side of bowl until texture of refried beans.

* Spread 1/2 bean mixture on each tostada shell. Layer 1/2 of lettuce, 1/2 of shrimp, 1/2 of jicama, 1/2 of cilantro and 1/2 of cheese over beans on each shell. Drizzle with remaining Dressing.

2 servings. Each serving: 717 calories; 549 mg sodium; 236 mg cholesterol; 34 grams fat; 60 grams carbohydrates; 44 grams protein; 2.21 grams fiber.