Mary Baggs, the “resident chef at Kingfish Corner,” her home in Ocala, also commands the kitchen at the family’s coastal getaway, called MarshWrack. “We plan our day around purchasing several pounds of fresh shrimp off the neighboring shrimp dock. Although I have many shrimp recipes, The Shrimp Cookbook, by Alex D. Hawkes, from the 1950’s, lovingly left at MarshWrack by generations before us, inspires me to create many of my own delicious shrimp meals. These grilled shrimp tostadas are simple summer fare and a favorite with family and friends.”
MarshWrack Grilled Shrimp Tostadas
2 pounds large fresh shrimp, peeled and deveined
1 package small round corn tortillas
*The La Banderita brand is gluten free.
1 chopped chipotle salad in a bag (do not use the crunchies or cheese if included)
1 pint of guacamole, premade or homemade
1 4-ounce package of crumbled feta cheese
2 tablespoons olive oil (divided; more as needed)
2 limes, sliced in wedges
Slap Ya Mama Cajun Seasoning, original blend
Wash cilantro and separate leaves from stems. Chop enough to make one cup and place in small bowl. Wash limes and slice in wedges and place in another bowl.
Line two large baking sheets with parchment paper. Pour oil in a small dish and place to the side.
Lace shrimp onto the skewers (pierce twice, from thick end to just before tail) and then place on one of the baking sheets. Using a brush, baste the front and back of the skewered shrimp with olive oil, then sprinkle the Slap Ya Mama seasoning on both sides.
Remove tortillas from package and place flat, edge to edge, on the other baking sheet. Baste the front and back of the tortillas with olive oil.
Grill the shrimp two minutes on each side and the tortillas one minute on each side. Remove shrimp from skewers and place in a bowl.
Toss chopped salad with the pre-packaged dressing and open the guacamole and feta packages. Place a scoop of guacamole in the center of the tostada and flatten with a spoon, place some salad on top, anchor in three to four shrimp and sprinkle feta cheese and cilantro on top.
“I typically serve two tostadas per guest, with two lime wedges on the side. You may want to double this recipe as your guests will most likely want more than two!”
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