Exotically Easy Shrimp & Pomegranate Tostadas

This recipe was just too good to keep to myself - Enjoy!

My goal for the evening was to enjoy a delicious meal made from the things I already had in the kitchen. I looked around to see what I had on hand and Googled it; shrimp, bacon, peas. This recipe caught my attention immediately as I have a whole bowl of fresh pomegranates just waiting to be eaten! The original recipe was found on the Food Porn Daily website and I adapted it making a few changes based on my tastes and ingredients. The final result was easy and extremely tasty! Enjoy :)

Shrimp, Sweet Pea and Pomegranate Tostadas

Ingredients:

2 thick-slices bacon, crispy and crumbled
1 1/2 tbsp canola oil
8 shrimp, peeled and deveined
1/4 tsp granulated garlic & 1/4 tsp Cumin
fresh pomegranate seeds
crumbled feta cheese
2 Tortillas (I used Trader Joe's Handmade Sun-dried Tomato & Habanero Tortillas)

Sweet Pea Puree:
1 tsp canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1/4 tsp Cumin
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper

Preparation:

Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until softened, stirring occasionally, about 5 minutes. Add garlic, salt, pepper and cumin to the pan. Cook for another minute. Add frozen peas and lime juice to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to food processor or use and immersion blender. Add 1/4 cup sour cream and a splash of water then blend until smooth. Season to taste with kosher salt and freshly cracked black pepper.

Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, cumin, kosher salt (just a pinch) and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.

To assemble, take one tortilla and spread a layer of pea puree over it. Gently layer bacon, and a generous amount of pomegranate over the pea puree. Finish with Shrimp and Feta. Repeat with second tortilla - I just put all the shrimp on one! Serve immediately. Enjoy!