Shrimp Biscuit Tostadas
2 Pillsbury® Butter Tastin’® frozen biscuits (from 25-oz bag)
2 teaspoons cornmeal
2 tablespoons Muir Glen® organic medium chipotle salsa (from 16-oz jar)
3/4 cup frozen cooked small shrimp (60 to 80 per lb), thawed, well drained
1/4 cup shredded taco-flavored Cheddar cheese (1 oz)
1 cup shredded lettuce
2 tablespoons sour cream
1/2 small avocado, pitted, peeled and sliced
Preparation & Directions
Heat oven to 400°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 10 sec; turn over and microwave 10 sec longer or until biscuits are softened.
Sprinkle ungreased cookie sheet with cornmeal. Place each biscuit on cookie sheet. Press into 5-inch round. Using fork, prick entire surface of each. Bake 8-10 min or until golden brown.
In small microwavable bowl, microwave salsa uncovered on High 15-30 sec or until hot. Stir in shrimp and cheese.
Place biscuit rounds on individual serving plates. Top each with half of lettuce, shrimp mixture and sour cream. Top with avocado slices. Serve immediately.
High Altitude (3500-6500 ft): No change.
We recommend using organic ingredients where available. For more information see Why Organic?