Shrimp Tostadas with Black Bean Puree

Some days there’s not enough time. Well, here’s a time-saving meal from the Cinder Grill – crunchy tostadas spread with salsa-spiked black bean puree and topped with quickly cooked shrimp. Garnish the dish with whatever you like and you have a quick, delicious meal in almost no time!

Note: to make tostadas out of small corn tortillas, set the Cinder to 350. Spray the tortillas with nonstick cooking spray and toast them in a single layer in the Cinder for about 2 minutes each, until crunchy. However, tostadas can also be purchased pre-crisped.

1 lb raw shrimp, peeled and deveined
3 tsp salt
2 tsp sugar
1/8 tsp baking soda
2 cups water
1/4 teaspoon pepper
8 tostadas
1 (15 ounce) can refried black beans
1 (16 ounce) jar of your favorite salsa verde
Garnishes (sliced radishes, shredded lettuce, red salsa, whatever you like!)

In a medium bowl mix together water, salt, sugar, and baking soda. Add shrimp and let brine 15 minutes.

Meanwhile, preheat Cinder to 155 degrees. When heated, spread out the shrimp in a single layer on the Cinder plate and cook according to this time chart:

Shrimp Size	Shrimp Per Pound	Cooking Time at 155F
Small	50 to 60	7 minutes
Medium	40 to 50	10 minutes
Large	30 to 40	14 minutes
Jumbo	16 to 30	20 minutes
Colossal	15 or fewer	25 minutes

Mix black beans with 1/4 cup of salsa and spread thinly on the tostadas. You may warm the beans first for a warm dish or leave them cool for a room temperature dish.

Top tostadas with shrimp and salsa, and serve.