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Backyard Blogging.

Shrimp and Cheddar Tostada

Say cheese! These shrimp tostadas are packed with lots of cheese, and even more flavor. Get the recipe for Shrimp and Cheddar Tostadas!


¼ cup fat free cream cheese, softened
¼ cup reduced-fat mayonnaise
2 tablespoons skim milk
¼ cup finely chopped fresh cilantro
2 tablespoons fresh lime juice, divided
30 medium-size shrimp, peeled and deveined (about 1 pound)
2 tablespoons barbecue rub or seasoning
½ teaspoon salt
Cooking spray
6 (6-inch) corn tortillas
4 ounces Cabot Jalapeno Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
6 tablespoons finely chopped fresh tomato


In small bowl, combine cream cheese, mayonnaise and milk; whisk until smooth. Stir in cilantro and 1 tablespoon of lime juice. Cover and refrigerate until serving time.

When ready to serve, thread 5 shrimp onto flexible skewers. In small bowl, combine barbecue rub and salt. Brush shrimp with remaining 1 tablespoon lime juice and dredge in rub mixture. Place kabobs in shallow dish; cover and refrigerate for 15 minutes.

Set EGG for indirect cooking at 350°F/177°C.

Place kabobs on EGG grid coated with cooking spray and cook for 2 3 minutes on each side, or until done. Set aside.

Place tortillas directly on EGG and cook for 4 3  minutes. Top each tortilla with some of cheese and bake until cheese is melted, about 3 minutes longer.

Place 1 tortilla on each of 6 individual serving plates. Top each with 5 grilled shrimp and 2 tablespoons cilantro mayonnaise. Sprinkle with tomato and serve.

Makes 6 servings.


Source: Big Green Egg. Recipe adapted from Cabot Cheese. For more information, visit