Ree Drummond’s Mini Pineapple Shrimp Tostadas | The Pioneer Woman | Food Network

Ree makes her shortcut version of a tostada using round tortilla chips topped with Tex-Mex spiced shrimp, guacamole flavored with lime and cilantro, and refreshing pineapple.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Mini Pineapple Shrimp Tostadas
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 25 min
Yield: 6 servings

Ingredients

Shrimp:
2 tablespoons salted butter
2 tablespoons olive oil
1 pound 30/40-count shrimp, peeled and deveined
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lime, juiced

Mashed Avocado:
2 small ripe avocados
1 lime, zested and juiced
1/4 cup chopped fresh cilantro
Jalapeño hot sauce, to taste
Kosher salt and freshly ground black pepper

To Serve:
One 20-ounce can pineapple rings
1 tablespoon chile lime seasoning
One 18-ounce bag round tortilla chips
1/3 cup chopped fresh cilantro
Lime wedges

Directions

For the shrimp: Heat the butter and oil in a large skillet over medium-high heat.

Add the shrimp in a single layer. Sprinkle with the chili powder, cumin, salt and pepper. Cook undisturbed to brown, 2 to 3 minutes. Stir and cook for an additional 2 minutes, then deglaze by stirring in the lime juice. Remove the skillet from the heat and set aside.

For the mashed avocado: Mash the avocados, lime zest and juice in a bowl until well combined. Stir in the cilantro, hot sauce and a pinch each of salt and pepper. Taste and adjust the seasoning as needed.

To serve: Cut the pineapple rings into 8 pieces each, then set aside.

Add the shrimp to one side of a platter. Arrange the pineapple on the other side, sprinkling it with the chile lime seasoning. Add the bowl of mashed avocado to the platter. Serve alongside the chips and cilantro so that everyone can top their own tostadas. Serve with lime wedges.

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Ree Drummond’s Mini Pineapple Shrimp Tostadas | The Pioneer Woman | Food Network

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