Michelada
Experience a vibrant twist on a classic Mexican beverage with this Spicy Shrimp Michelada. A perfect balance of savory and spicy flavors come together in a refreshing drink that's ideal for a brunch or to cure a hangover. Garnished with shrimp and tajín, it's sure to be a showstopper.
Ingredients:
🍤 1/2 cup cooked baby shrimp
🐟 1 anchovy
🧃 946 ml Clamato juice
🍑 2 tbsp chamoy
🌶️ 1 tbsp Tabasco sauce
🌶️ 1 tbsp Valentina sauce
🍋 1 tbsp lime juice
🥫 1 tsp Worcestershire sauce
🔥 1 tsp Hot Maggi seasoning
🍺 1 beer
🌶️ Tajín (for rim garnish)
Instructions
1- Prepare the Shrimp and Anchovy:
- Drain the cooked baby shrimp and anchovy as much as possible.
2- Blend the Mixture:
- In a blender, combine the cooked baby shrimp, anchovy, and Clamato juice. Blend until smooth.
3- Add Flavorings:
- To the blended mixture, add chamoy, Tabasco sauce, Valentina sauce, lime juice, Worcestershire sauce, and Hot Maggi seasoning. Blend again until everything is well mixed.
4- Rim the Glass:
- Take a cold glass and moisten the rim with a slice of lime. Dip the rim into Tajín to coat.
5- Mix the Michelada:
- Fill the prepared glass halfway with ice cubes. Pour the prepared michelada mix over the ice.
6- Add the Beer:
- Gradually pour beer into the glass until full. Stir gently to combine.
7- Serve:
- Garnish with a shrimp on the rim if desired and enjoy!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Equipment: Blender, glass or large jar, small plate for Tajín
Cooking Tips:
- Ensure the glass is chilled for a more refreshing drink.
- Adjust the level of spiciness by varying the amount of Tabasco and Valentina sauces.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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