Best 4 Shrimp Botana Recipes

MEXICAN BOTANA PLATTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
• In a saucepan, warm refried beans over medium-low heat.
• Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
• Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
• Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
• Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
• Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

SPICY SHRIMP BOIL WITH LEMON BUTTER

Steps:

• Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
• Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
• Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
• Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
• Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
• To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.

SPICY SOUR BOTAN SHRIMP

Steps:

• Combine lemon juice, chili paste and soy sauce, and set aside.
• Briefly rinse shrimp in cold water, drain them, and sprinkle with a little salt and pepper. Set aside.
• Have a medium-size bowl of ice water ready. Bring a small pot of water to a boil. Add pinch of salt. Add broccoli, and cook 1 1/2 minutes. Drain, and transfer to ice water. Drain well.
• Place a medium-size skillet over high heat. Add butter. Add shrimp, and sauté, turning once, until shrimp are nearly cooked through and opaque, about 3 minutes. Add lemon juice mixture. Stir-fry briefly. Remove shrimp from pan with a slotted spoon, draining well. Cook liquid in pan over high heat a minute or two, until reduced and slightly thickened. Add broccoli, mushrooms, chives and shrimp. Stir-fry to coat with sauce. Transfer to serving dish and serve.

BOTANAS

Steps:

• Preheat oven to 400 degrees.
• Cook beef on medium-high heat until browned (or boil/bake chicken and shred it up).
• Cook refried beans as directed on can.
• Layer a non-greased casserole dish with tortilla chips. Spread with refried beans until covered, then sprinkle beef/chicken on top.
• Layer with generous amounts of cheese, and sprinkle with toppings.
• Bake for 10 minutes or until cheese is completely melted.