XL Colombian-Inspired 2x Shrimp & Hogao Tostadas
2x the portions for family dinner or leftovers
- Shellfish
- Eggs
- Wheat
- Soy
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Crispy baked flour tortillas are loaded with plump shrimp that have been simmered in Colombian hogao—a rich, slow-cooked tomato and scallion sauce. Creamy lime coleslaw and a dollop of guacamole round out each tostada. Set everything out family style for an easy, crowd-pleasing spread.
Ingredients
1 unit
Crushed Tomatoes
1 teaspoon
Cumin
40 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
3 clove
Garlic
4 unit
Scallions
8 tablespoon
Guacamole
8 ounce
Coleslaw Mix
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
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Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Quarter lime.
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Rinse shrimp under cold water, then pat very dry with paper towels.
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Heat 1 TBSP oil (2 TBSP for 4 servings) in a large pan over medium heat. Add scallion whites and cook until lightly charred, 3-4 minutes.
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Add garlic and cook, stirring, until fragrant, 30-60 seconds.
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Reduce heat to medium low; add crushed tomatoes and cumin. Cook, stirring occasionally, until sauce is warmed through and has thickened, 4-6 minutes. Season with salt and pepper.
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While sauce cooks, evenly divide tortillas between two baking sheets. Toss tortillas on each sheet with a drizzle of oil, salt, and pepper.
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Gently prick each tortilla in a few places with a fork.
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Toast on top and middle racks, flipping tortillas and swapping rack positions halfway through, until lightly golden, 8-10 minutes. (For 4 servings, you’ll need to work in batches.) TIP: Watch carefully to avoid burning.
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While tortillas toast, in a large bowl, combine coleslaw mix, mayonnaise, a squeeze of lime juice, salt, and pepper.
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Add a drizzle of oil and shrimp to pan with hogao sauce; cover and cook over medium-low heat until shrimp are opaque and almost cooked through, 2-4 minutes.
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Uncover and cook until sauce has reduced and shrimp are cooked through, 2-3 minutes more. Stir to combine; season with salt and pepper.
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Divide tostadas between plates and top with slaw, shrimp and hogao sauce (about 5-6 shrimp per tostada), a dollop of guacamole, and scallion greens. Alternatively, serve everything family style so everyone can make their own.
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Serve with remaining lime wedges on the side.
