Bravo Bash Recipe
Spicy Shrimp Tostada. Butterflied crispy shrimp coated in a delicate Sriracha cream sauce, served over a crispy blue agave tortilla layered with guacamole and sliced jalapenos (SPICY)
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Ingredients
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Tostada base & toppings
Shrimp
Sriracha cream sauce
Finish & garnish
Method
Tostada base & toppings
Fry tortillas
Pour 1 cup neutral oil into a large skillet and heat over medium-high until it reaches 350°F (or a small piece of tortilla bubbles and browns in ~20 seconds). Working in batches, fry each blue corn tortilla for 30–45 seconds per side until crisp and blistered. Drain on paper towels and season lightly with 1/4 tsp kosher salt while hot. Keep warm in a low oven (200°F) if making ahead.
Make guacamole
Halve and pit the avocados; scoop flesh into a bowl and mash roughly with a fork. Add the juice of 1 lime, 2 tablespoons chopped cilantro, 1 teaspoon kosher salt and the thinly sliced jalapeno (use half for mixing in, reserve remaining slices for topping). Stir until combined but still chunky. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate briefly until assembly.
Prep onion and greens
If using, toss the thinly sliced red onion with a pinch of salt and a squeeze of lime to mellow; set aside. Rinse and dry microgreens or shred lettuce for garnish.
Shrimp
Butterfly and season shrimp
Pat shrimp dry with paper towels. Butterfly each shrimp by slicing almost through along the back and opening it flat; remove vein if present. Lightly season the shrimp with a pinch of the 1 tsp kosher salt reserved for batter (most salt is in the batter) and 1/4 tsp black pepper if desired.
Make light batter
In a bowl whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper and 1 teaspoon kosher salt. Gradually whisk in 1/2 cup cold sparkling water until a smooth, slightly thick batter forms (it should coat but not be gloopy). Keep batter chilled for a few minutes if possible.
Fry shrimp
Heat 2 cups neutral oil in a heavy pot to 350°F. Working in small batches (4–6 shrimp), dip each butterflied shrimp into the batter, letting excess drip off, then carefully slide into the hot oil. Fry until golden and crisp, about 2–3 minutes, turning once. Remove with a slotted spoon to a paper towel–lined tray and season immediately with a light pinch of salt. Keep warm in a low oven while frying remaining shrimp.
Sriracha cream sauce
Mix sauce
In a small bowl combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons Sriracha, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; add extra Sriracha if you prefer more heat. Chill briefly to allow flavors to meld.
Finish & assembly
Assemble tostadas
Spread about 2 heaping tablespoons of guacamole on each crispy blue corn tostada. Arrange 3 butterflied crispy shrimp on top of the guacamole for each tostada (adjust shrimp count per tostada to preference). Drizzle 1 to 1 1/2 tablespoons of Sriracha cream sauce over the shrimp in a zigzag pattern.
Garnish and serve
Top each tostada with reserved thin jalapeno slices, a sprinkle of crushed cotija or feta (about 1 tablespoon per tostada), a few microgreens or shredded lettuce, and a squeeze of fresh lime. Serve immediately while shrimp and tortillas are hot. Provide extra Sriracha and lime wedges on the side for guests to adjust heat.