La Botanelada - Michelada with Shrimp Botana

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nowayjosecuisine591.1428 days ago3 min read

La Botanelada is a delightful fusion of a classic Mexican Michelada and a savory shrimp botana. This uniquely designed beverage combines the refreshing flavors of a traditional Michelada with a vibrant shrimp snack on top, making it the perfect treat for warm, sunny days. Whether relaxing on a weekend or impressing friends at a party, this recipe is both a drink and appetizer in one, bringing a burst of Mexican flavors directly to your taste buds.

Ingredients

For the Shrimp Botana:
🍤 1/2 lb raw shrimp, peeled and deveined
🍈 1/2 lime, for cooking shrimp
🧄 1 garlic clove
🍃 1 bay leaf
🌶️ 3–4 Chiles de Árbol
🧂 Salt to taste
💧 Water, enough to boil the shrimp
🥒 1/2 cucumber, sliced
🫒 1/2 cup green olives
🍋 Juice of 1–2 limes
🥫 2 tbsp Chamoy
🍶 1 tsp Worcestershire sauce
🌶️ 1 tsp Spicy Jugo Maggi
🌶️ 1–2 tsp Salsa Valentina
🌶️ Tajín to taste

For the Michelada:
🍺 1 cold Mexican beer (like Modelo, Pacifico, or Tecate)
🧃 1/2 cup Clamato
🍋 Juice of 1 lime
🍶 1 tsp Worcestershire sauce
🌶️ 1 tsp Spicy Jugo Maggi
🌶️ 1–2 tsp Salsa Valentina (to taste)
🧊 Ice

Instructions

1- Cook the Shrimp Botana:

Bring a pot of water to a boil. Add the shrimp, lime, garlic, bay leaf, Chiles de Árbol, and salt.
Cook until the shrimp are pink and cooked through, about 2-3 minutes. Drain and let cool.

2- Prepare the Botana Mix:

In a bowl, mix the cooled shrimp with sliced cucumber, green olives, lime juice, Chamoy, Worcestershire sauce, Jugo Maggi, and Salsa Valentina.
Sprinkle Tajín on top for added zest.

3- Prepare the Michelada:

Fill a 1-liter deli container about two-thirds with ice.
Add Worcestershire sauce, Jugo Maggi, Salsa Valentina, lime juice, and Clamato to the container.
Gently pour in the cold Mexican beer and stir softly to combine the flavors.

4- Assemble the Drink:

Rim the edge of a smaller container with Chamoy and Tajín for additional flavor.
Place the smaller container on top of the larger one and secure it snugly.
Use a small knife to poke a hole in the base of the small container and insert a straw that reaches the Michelada.

5- Serve:

Sip the vibrant Michelada through the straw while enjoying the savory shrimp botana on top.
It’s the ideal combination of bubbly refreshment and salty, spicy goodness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 1 large drink + botana
Calories: Approximately 350 per serving
Nutritional Info (per serving): Protein: 20g, Fat: 5g, Carbohydrates: 30g
Equipment: Small and large deli containers, pot, mixing bowl, straw, small knife