I love grapefruit, but what always happens is I’ll have half a dozen at home, and then after half a week of eating grapefruit halves for breakfast, I start thinking about how else I could prepare them or incorporate them into my meals. Their flavor is so distinct and special that it can overpower other flavors if not balanced.
This grapefruit tostada recipe is something really easy to pull out of your pantry staples. Regular shrimp cut up into small pieces can easily replace the rock shrimp, and I actually also love salmon quickly seared off and flaked here as a great replacement for the shrimp.
It’s not often that I make tostadas actually, even though I love them so much, and what that means is that I rarely think to buy the shells when I’m at the grocery store. However, I always have tortillas on hand, and once you learn how easy it is to make your own tostada shells I daresay you’ll never buy them at the store again.
Making them yourself is also an easy way to impart whatever flavor you want. Why pay $6 for chili lime shells at the store, when you can make them yourself for $1 with stuff you already have at home.
Another trick is that you can make tortilla chips this way by simply stacking and cutting your tortillas into wedges after you’ve oiled and seasoned them and spreading them on an even layer on a cookie sheet.
If you don’t have tortillas, I’ve even made this whole thing into an open faced sandwich on toasted crusty french bread. All the same ingredients work, and it’s equally delicious.
You even prepare all the elements the night before, and have them on hand to assemble quickly the next day. You can reheat everything the day off, or just serve at room temperature.
This is also a great way to entertain. Have all the ingredients on hand in little bowls, set them out on your buffet table, and allow your guests to create their own combinations. Bolster the options with black beans, grilled chicken, and mango salsa for an easy party that your friends will never forget.
Rock Shrimp and Grapefruit Tostadas with Arugula and Garlic-Thyme Cannellini Beans
8 homemade tostada shells (recipe follows)
2, 16 oz. cans cannellini beans, drained
2 T fresh thyme, chopped
1 lg clove garlic, minced
1 lb. rock shrimp
salt and pepper to taste
2 c of arugula (about 6 oz.)
Olive Oil, salt and pepper to taste
4 large sugar red grapefruit, peeled and supremed with 1/4 cup of the juice reserved
1/2 sm. red onion sliced thinly
Crème fraîche (or sour cream) and avocado for garnish
- In a medium sauce pan over low heat, combine 2 tablespoons of olive oil, and your minced garlic and thyme. Leave on the heat for 1-2 minutes or until you begin to smell the seasons and the oil is infused with their flavor. Pour in your drained cannellini beans, add salt and pepper to taste and allow to heat on low until warm while your preparing the rest of your ingredients.
- In a large sauté pan, heat another tablespoon of olive oil to just before smoking before adding your rock shrimp that you’ve seasoned with salt and pepper to taste. The flavors in this recipe are so dynamic that we want each one to shine, and a simple seasoning of salt and pepper is all we need. Allow the shrimp to sauté, stirring occasionally, and remove immediately to another plate or bowl once the flesh begins to turn pink and slightly opaque. This should take 1 to 1 1/2 minutes tops as long as your pan is hot.
- Dress the arugula with your reserved grapefruit juice, 2 T of olive oil, and salt and pepper to taste.
- Once your beans are reheated, using a potato masher or the back of a fork, mash them until just broken up, leaving some whole beans for texture.
- Now to assemble: Taking one of your homemade tostada shells, spread on a couple of heaping tablespoons of your cannellini bean mixture. Then begin to layer on 1/8 of your arugula and shrimp, 5 to 6 wedges of grapefruit, a few slices of onion, and finally garnishing with sliced avocado and a generous dollop of Crème fraîche. Dusting on a little chili power or smoked paprika is desired.
8 corn tortillas
2 T. olive oil
1 T chili powder
2 t ground cumin
salt to taste (if desired)
- Preheat an oven to 400ºF.
- Brush tortillas on both sides with olive oil and arrange on a cookie sheet. You may need two sheets. It’s ok if they’re touching, as long as they don’t over lap.
- Sprinkle on your spices and salt if desired.
- Bake for 10-12 minutes, flipping once midway through.
- When they are crisp and slightly browned around the edges, remove to a rack to cool.