android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Jamie Purviance

Shrimp Tostadas with Apricot-Cilantro Salsa and Feta

  • People

    Serves 4

  • Grilling Time

    11 to 17 min.

  • Prep Time

    40 min.

People
Serves 4
Grilling Time
11 to 17 min.
Prep Time
40 min.

the Ingredients

20151023095357 Row Seafood 24

Shrimp

  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoon chopped fresh oregano leaves
  • 1 teaspoon prepared chili powder
  • ¾ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ pound large shrimp (21/30 count), peeled and deveined, tails removed

Zucchini

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 zucchini, 510 to 570 grams total, trimmed and cut on the diagonal into 12-millimeter slices

Salsa

  • 4 firm but ripe apricots, 340 to 400 grams total, each cut in half
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoon honey, or more to taste
  • 1 tablespoon fresh lime juice
  • 1 to 1¼ teaspoons seeded and minced serrano chile pepper (about ½ small), or to taste
  • 3 tablespoons chopped fresh cilantro leaves
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
 
  • 4 flour tortillas (15 to 20 centimeters)
  • 55 grams crumbled feta cheese (about 2 ounces)

Special Equipment

  • perforated vegetable basket

Instructions

  • 01 In a medium bowl whisk the oil, oregano, chili powder, cumin, salt, and pepper. Add the shrimp and toss to coat. 
  • 02 In another medium bowl whisk the oil, oregano, salt, and pepper. Add the zucchini and toss to coat. 
  • 03 Prepare the grill for direct cooking over medium heat (180° to 230°C) on one side of the grill and high heat (230° to 290°C) on the other side. 
  • 04 Place the apricot halves on a plate and brush with the oil. In a small bowl whisk the honey, lime juice, and serrano chile. Set aside. 
  • 05 Brush the cooking grates clean. Grill the apricot halves over direct medium heat, with the lid closed, until slightly softened and grill marks appear, 6 to 9 minutes (depending on the ripeness of the fruit), turning once or twice. Transfer the apricots to a cutting board. Let cool slightly, then dice. Add the apricots to the honey and lime juice mixture and stir in the cilantro. Toss to combine. Season with the salt and pepper. Taste and add more honey, ½ teaspoon at a time, if desired.
  • 06 Place a perforated vegetable basket over direct medium heat and preheat for about 5 minutes. Spread the zucchini in the vegetable basket and cook, with the lid closed, until just tender, 4 to 6 minutes, turning once or twice. Transfer the zucchini to a bowl and tent with foil to keep warm.
  • 07 Return the vegetable basket to the grill over direct high heat, and preheat for 2 to 3 minutes. Add the shrimp and grill, with the lid closed, until they are firm to the touch and just turning opaque in the center, 4 to 6 minutes, stirring once or twice. Transfer the shrimp to another bowl.
  • 08 Grill the tortillas over direct medium heat until slightly charred on both sides but still soft, 1 to 2 minutes, turning once. 
  • 09 Place one tortilla on each of four plates and divide the zucchini slices among the tortillas. Top the zucchini with the shrimp, and then the salsa, dividing evenly. Sprinkle the feta over each tostada and serve immediately. 
Ingredients
Instructions

Let's Gear Up

Recommended Tools