These vibrant and zesty seafood tostadas may have summer written all over them but I for one am loving the creamy and spicy zing from the barbecue ranch dressing right now. Better yet they require zero cooking time and so I think they qualify as a life saver during this busy Holiday season.
Winter in Phoenix is about as beautiful as it gets. Making it just about impossible to get anything done indoors. The urge to be outside in the crisp, cool air with gorgeous mountain views in every direction is down right physical. Every day, I walk the 5 blocks to the elementary school which sits perched on the mountainside to pick up the little darlings. Today, like most other days I saw several bunny rabbits, quail and birds chasing after bugs as I walked the path behind our home. I even came across a small pack of spirited coyotes trotting down the middle of the street like they owned the place which I've curiously gotten used to these last several weeks.
Compliment of the day from darling #3, "Oh, wow! This is actually pretty good!" and from darling #4, "Yeah, it's even better than water!" My adoring little fans.
Have you seen these dips/dressings/eat by the spoonful deliciousness from LiteHouse? I'm hooked!
I used the Greek Yogurt Ranch Dressing for these tostadas and have something very clever in mind for their Feta Dill Dressing. Please Stand By.............
This would be great for a party!!! Serve in a bowl with a side of chips or crackers!
SERVES 8 PREP TIME 10 MINUTES
You Will Need
- 2 cups frozen, cooked small shrimp, thawed
- 2 cups frozen imitation crab legs (use fresh lump crab if your feeling fancy)
- 6 strips, center cut Applewood Smoked bacon, cooked and chopped
- 1/2 cup frozen sweet corn
- 2 small Hass avocados, chopped
- 1 seedless cucumber, diced
- small handful flat leaf parsley, chopped
- 2 teaspoons Old Bay seasoning
- 1, 11 oz jar of OPA Greek Yogurt Ranch Dressing
- Annie's BBQ sauce to drizzle on top of Tostadas
- 10-12 Pre-Made Tostado shells
Putting it all Together
In a large bowl combine shrimp, crab, corn, cucumber parsley, Old Bay seasoning and cooked bacon, toss to combine. Stir in dressing then gently stir in chopped avocado. Spoon onto tostado shells and drizzle with BBQ sauce.