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TIPSY COCTEL DE CAMARON

Coctel (cocktail) is the Mexican take on Ceviche, which originates in Peru. Our version includes beer as main ingredient for culinary adventure.

TIP: Make ice bath before cooking shrimp. The ice bath is key to prevent the shrimp from overcooking.

HARDWARE: Medium Sauce Pot, Medium Mixing bowl, Mason Jar/Measuring Cup

YIELDS 4-6 servings
PREP & COOK 30 minutes
READY IN 30 minutes

INGREDIENTS:
1 jar Just+Add Beer Fiery Mexican Tres Chiles
1 12-ounce bottle Your Favorite Lager
1/2 pound Peeled and Deveined Shrimp
1 cup Cherry Tomato
1/2 cup Diced Tomato
1 cup Persian Cucumber
1/2 cup Red Onion (diced)
1 bunch Cilantro
pinch Sugar
to taste Salt and Pepper

STEP 1: MAKE SAUCE

Combine 4 tablespoons Just+Add Beer Fiery Mexican Tres Chiles + 4 tablespoons your favorite beer and 4 tablespoons lime juice. Mix well.

STEP 3: BLANCHE SHRIMP

Fill medium sauce pot 3/4 full with water. Salt water generously. Add pinch of sugar. Bring the water to a rolling boil. Add Shrimp. Remove as soon the shrimp turn opaque 15-30 seconds. Transfer to ice bath.

STEP 5: PREP VEGGIES

Slice cucumber into half moon shapes. Slice red onion thinly. Cut cherry tomatoes in half. Wash & mince cilantro (save a few sprigs for garnish if you like).

STEP 4: COMBINE

Remove from ice bath and combine shrimp with sauce mix, all vegetables and cilantro. Mix thoroughly.

STEP 5: PLATE & SERVE

Garnish with sprigs of cilantro and serve with tortilla chips.