Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Shrimp Tostadas for Quick Weeknight Meals

When you have kids in school, weeknights can be hectic. There’s homework, dance lessons, lacrosse or soccer practice, and that’s just the kids. You have the work you brought home from the office or calls to make for the PTA. You just want some easy, quick weeknight meal ideas such as this easy, colorful tostada.

Shrimp Tostadas

Shrimp Tostadas with Chipotle Sauce

If you have the ingredients prepped ahead of time, family members can assemble their own tostadas when they please. This is especially important on school nights when everyone has a different schedule. Enjoy!


Adapted from Gluten-Free 101: The Essential Beginner’s Guide to Easy, Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt, 2014)

These gorgeous tostadas go together quickly if you have all the ingredients prepped in advance. The Chipotle Sauce isn’t essential, but it makes these tasty little treats go from “great” to “wow, these are fantastic.”

8 gluten-free tostada shells
1 container (9 ounces) bean dip
[1/2] cup chopped red onion
2 plum tomatoes or 8 cherry tomatoes, cored and diced
[1/2] pound cooked shrimp, tails removed and chopped
1 medium avocado, peeled, pitted, and diced
2 cups chopped iceberg lettuce
[1/2] cup chopped fresh cilantro
[1/2] cup store-bought Mexican tomato salsa or salsa verde

[1/2] cup low-fat sour cream or sour cream alternative
1 tablespoon fresh lime juice, or more to taste
[1/2] teaspoon honey or agave nectar
[1/4] teaspoon chipotle chile powder, or to taste

Preheat the oven to 300 degrees.

[1] Place racks in middle and lower third of oven. Place tostada shells on two 9×13-inch rimmed baking sheets (shells may overlap a little). Spread each shell with scant 2 tablespoons of bean dip. Place one sheet on each rack in oven to warm, about 5 to 10 minutes, while preparing remaining ingredients.

[2] Whisk together sour cream, lime juice, honey, and chile powder to make smooth sauce, adding enough lime juice to reach thin consistency. Remove tostadas from oven. Top each tostada with equal amounts of onion, tomato, shrimp, avocado, lettuce, and cilantro. Drizzle with chipotle sauce and serve immediately with the Mexican salsa. Makes 8 tostadas.

Per tostada: 250 Calories ; 12 g Fat; 2g Saturated Fat; 11g Protein; 4g Fiber; 27g Carbohydrates; 345mg Sodium ; 58 mg Cholesterol

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