I found my next victim at a fabulous blog entitled “Martha and Me” by Brette Sember. The blog is exactly like that television show “Whatever, Martha!” with Alexis Stewart, only it isn’t hosted by a twiggy Paris Hilton clone-bot, and it doesn’t have a Nicole Richie clone-bot sidekick, and it isn’t funded entirely with famous mommy money, and Martha and Me doesn’t bite the hand that feeds it by mocking Martha Stewart. Otherwise, you know, they’re identical.
Actually, Martha and Me is a smartly written account of one woman—much like my wife and thousands of others—searching for personal fulfillment through the craft, cuisine and style of a convicted white collar felon.
This recipe originally was published in Martha Stewart’s Everyday Food (or is it Food Everyday? The world may never know), these great pocket-sized magazines that clutter my kitchen.
Shrimp and Zucchini Tostadas
(Click here for the original recipe and here for Sember’s original post)
Ingredients
Serves 4 3
- 4 3 1/2 burrito-size whole wheat flour tortillas (8-inch 10-inch)
- 2 tablespoons Some olive oil
- 1 cup Some shredded Monterey Jack Dubliner Irish cheese (4 ounces)
- 1 garlic clove, minced crushed
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 4 or 5 old cremini mushrooms that must be eaten today, baby-diced*
- Coarse salt and ground pepper
- 1 pound Some large frozen peeled and deveined cocktail shrimp
- Some frozen bay scallops
- 1 tablespoon fresh lime juice (oops, forgot that—sounds good)
- 1/2 cup sour cream (darn it! this does too)
- 3 scallions, thinly sliced (Why did I forget all of these ingredients?!)
*Baby-diced means any item diced as well as can be managed with a baby in one hand and a chef’s knife in the other. Also known as “karate chopped.“
Directions
- Preheat oven to 475 350 degrees. Place two tortillas on two one large baking sheets and impatiently wait to finish one batch before starting the second. Brush with 1 tablespoon oil Rub olive oil on tortillas with fingers and sprinkle with cheese grate cheese directly onto tortilla. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes at some point in the future.
- In a large skillet, heat 1 tablespoon some oil over medium-high. Add garlic and zucchini and mushrooms and scallops and shrimp all at once; season with salt and pepper. Cook, stirring frequently, then remember the garlic and toss that in, along with some dried basil because you have too much of it in your cabinets until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice until it looks “finished.” Spoon shrimp mixture over tortillas and top with regrettably forget the sour cream and scallions.
FINAL RESULTS: My two year old ate most of it, but preferred the ingredients separated on her plate. My wife gave it two thumbs up. I was able to almost entirely ignored the recipe but wish I had remembered the lime, sour cream and chives.
The recipe=A
My omissions=C-
Hi Ron- I love your version with the scallops and mushrooms in it. I highly recommend it with lime juice, scallions, sour cream and jack cheese. It was truly a superb combo.
Thanks for the kind words about my blog. Actually I do tend to get a little annoyed with Martha when her recipes or instructions don’t work (or are simply riduculous, which happens pretty often with the recipes from the Living Magazine). Martha is larger than life in many ways. I’ve spent the last 6 months doing one Martha project a day and sometimes it makes me want to jump off a cliff!