Mini Kim Chee Shrimp Tostada w/Lomi Tomato Vinaigrette

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Ki-Chee-Shrimp-Tostada-Lomi-Tomato-Vinaigrette

This is one of those really simple recipes that really exemplifies what Hawaii is about.  You have a potentially Mexican dish, topped with Korean-style kim chee shrimp on a bed of lettuce and lomi tomato vinaigrette (Hawaii spin on salsa)… Fun!

Ki-Chee-Shrimp-Tostada-Lomi-Tomato-Vinaigrette-Recipe
Rate This Recipe:
5 from 2 votes

Mini Kim Chee Shrimp Tostada w/Lomi Tomato Vinaigrette

This is one of those really simple recipes that really exemplifies what Hawaii is about.  You have a potentially mexican dish, topped with Korean-style kim chee shrimp on a bed of lettuce and lomi tomato vinaigrette (Hawaii spin on salsa)…  Fun!
Posted By: A. Honopaa
Prep Time 15 mins
Cook Time 5 mins
Total Time 1 hr
Course Appetizer, Side Dish
Cuisine Mexican
Calories 1092 kcal

Ingredients
  

Kim Chee Shrimp

  • 1 lb. tail on shrimp
  • 1 tablespoon sesame oil
  • 1 package Noh Kim Chee seasoning packet
  • 1 teaspoon salt
  • corn tortillas & cooking oil to deep fry or
  • package of round tortilla chips

Lomi Tomato Vinaigrette

  • 3 tomatoes cubed
  • 4 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • to taste salt / pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons finely chopped onions (optional)
  • chopped cilantro (optional)

Instructions
 

Lomi Tomato Vinaigrette

  • Make this ahead of time to allow the flavors to blend.  
  • Chop Tomatoes, Onions, Cilantro and place in bowl.  
  • Add salt, pepper, and toss.  Add Vinegar and Olive oil.  
  • Cover and set aside in refrigerator.  You can make this a day ahead if you prefer.

Kim Chee Shrimp

  • Put raw shrimp that has been cleaned and deveined in bowl.
  • Add sesame oil, salt and packet of Noh Kim Chee Seasoning.
  • Use as much or as little seasoning as you wish.  
  • Allow to marinate for at least 30 minutes.  
  • Cook shrimp for 5 minutes on grill or in shallow skillet.  
  • Once cooked, set aside.

Mini Tostadas

  • I love to make my own tostadas using corn tortillas.  Its a lot of work, but worth the effort.  
  • Take as many tortillas as you have pieces of shrimp.  Use the rim of a glass or round cookie cutter and cut your mini tortillas to size.  I like them to be around 2" – 3" max.
  •  Once all of the tortillas are cut to size, heat vegetable oil.  
  • Once the oil is hot enough, fry the tortillas until nice and crispy.  B
  • e careful not to over crowd.  
  • Drain on paper towels and continue until all tortillas are cooked.

How To Serve:

    Assembly

    • Take a crispy tortilla, top with lettuce, a piece of shrimp and lomi tomato.  You can do just about anything here.
    • If you want you can try different toppings such as guacamole, sour cream, black bean salsa, daikon, kim chee…get creative and have a blast.
    •  You can even let your guests build their own

    Nutrition

    Calories: 1092kcalCarbohydrates: 18gProtein: 95gFat: 73gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 730mgSodium: 2886mgPotassium: 2103mgFiber: 5gSugar: 13gVitamin A: 3074IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 52mgCalcium: 336mgIron: 4mg
    Keyword kim chee, shrimp, tostada, lomi, tomato, hawaii, korean, mexican dish, kimchee, mexican food, hawaii food, shrimp recipe, shrimp salad, seafood salad
    Tried this recipe?Let us know how it was!
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