Wedding season is upon us and if you’re tying the knot this year, you’re probably in the thick of planning. For those of you who are trying to throw a budget-friendly wedding, we’ve got two delicious appetizers that you can easily create for your guests. All you need to do is buy a few inexpensive ingredients and then get your wedding helpers (oh hey aunts, uncles and cousins) to bust these out assembly-line style. You’ll have delicious appetizers ready in no time and you’ll give your relatives some quality time to catch up. Bonding relatives + cooking with low-cost ingredients = wedding on a budget win.
Ingredients:
Makes 10 mini tostadas – 5 of each flavor
— 2 large flour tortillas
— 1/2 cup Greek yogurt
— 1/2 teaspoon salt
— 1/2 teaspoon ground black pepper
— 3/4 teaspoon white wine vinegar
— 1/2 teaspoon granulated sugar
— 1 large clove garlic, peeled and minced
— small bunch cilantro
— 15 shrimp, peeled and de-veined
— 1 + 1/2 Tablespoons fajita seasoning
— 3 Tablespoons vegetable oil
— 1 small can mixed beans in chili sauce
— 1/2 cup guacamole
— 1/4 cup shredded cheddar cheese
— 1/4 small red onion, peeled and thinly sliced
— 1/4 cup sour cream
— 1 small red chili, thinly sliced
— 8 cherry tomatoes, chopped into small pieces
— 2 scallions, thinly sliced
Instructions:
1. Cut small circles out of the tortillas using a seven centimeter round cookie cutter. You should get at least five circles out of each tortilla.
2. In a small bowl, mix together the Greek yogurt, 1/4 teaspoon of salt, pinch of black pepper, white wine vinegar, sugar and a third of the minced garlic. Stir, then finely chop a few sprigs of cilantro and stir that in too.
3. Place the shrimp in a small bowl and mix in a third of the minced garlic, a pinch of salt, 1/4 teaspoon of black pepper, one tablespoon of the fajita seasoning and 1/2 tablespoon of the vegetable oil. Put to one side.
4. Place the mixed beans in a small skillet, add in a pinch of salt and pepper, the remaining minced garlic and the remaining fajita seasoning. Stir together and heat through on medium heat until bubbling. Turn off the heat and mash the beans using a fork.
5. Add two tablespoons of the oil to a large skillet and fry the tortilla circles on medium-high heat, turning once, until browned and crispy (You may need to do this in two batches.) Once cooked, place on some paper towels to drain off any excess oil and sprinkle a little salt over the tortillas.
6. Wipe down the skillet and pour in the remaining oil. Heat on high until hot, then add in the shrimp. Cook for 2-3 minutes until pink and cooked through. Remove from the pan.
7. Now it’s time to assemble, starting with the bean tostadas. Place a crispy tortilla on a plate. Top with one tablespoon of the bean mixture, followed by half a tablespoon of the guacamole. Sprinkle on a good pinch of shredded cheese, then top with a few slices of red onion, a drizzle of sour cream and a slice of chili. Repeat until you have five bean tostadas.
8. For the shrimp tostadas, place a crispy tortilla on a plate. Top with one tablespoon of chopped tomatoes, a few scallion strands, one tablespoon of the Greek yogurt mixture, three of the cooked shrimp, another few scallion strands, a teaspoon of the Greek yogurt mixture and a slice of red chili. Garnish with a small cilantro leaf. Repeat until you have five shrimp tostadas.
Cut small circles out of the tortillas using a seven centimeter round cookie cutter. You should get at least five circles out of each tortilla.
In a small bowl, mix together the Greek yogurt, 1/4 teaspoon of salt, pinch of black pepper, white wine vinegar, sugar and a third of the minced garlic. Stir, then finely chop a few sprigs of cilantro and stir that in too.
Place the shrimp in a small bowl and mix in a third of the minced garlic, a pinch of salt, 1/4 teaspoon of black pepper, one tablespoon of the fajita seasoning and 1/2 tablespoon of the vegetable oil. Put to one side.
Place the mixed beans in a small skillet and add in a pinch of salt and pepper, the remaining minced garlic and the remaining fajita seasoning. Stir together and heat through on medium heat until bubbling. Turn off the heat and mash the beans using a fork.
Add two tablespoons of the oil to a large skillet and fry the tortilla circles on medium-high heat, turning once, until browned and crispy (You may need to do this in two batches.) Once cooked, place on some paper towels to drain off any excess oil and sprinkle a little salt over the tortillas.
Wipe down the skillet and pour in the remaining oil. Heat on high until hot, then add in the shrimp. Cook for 2-3 minutes until pink and cooked through. Remove from the pan.
Now it’s time to assemble, starting with the bean tostadas. Place a crispy tortilla on a plate. Top with one tablespoon of the bean mixture, followed by half a tablespoon of the guacamole. Sprinkle on a good pinch of shredded cheese, then top with a few slices of red onion, a drizzle of sour cream and a slice of chili. Repeat until you have five bean tostadas.
For the shrimp tostadas, place a crispy tortilla on a plate. Top with one tablespoon of chopped tomatoes, a few scallion strands, one tablespoon of the Greek yogurt mixture, three of the cooked shrimp, another few scallion strands, a teaspoon of the Greek yogurt mixture and a slice of red chili. Garnish with a small cilantro leaf. Repeat until you have five shrimp tostadas.
These little guys will be flying off the plates!
Why yes, we’ll have another.
What budget-friendly appetizers are you making for your wedding? Tweet us your ideas @BritandCo!
