You can use pre-cooked shrimp for this recipe.
You can also poach raw shrimp. If you poach shrimp be sure to save some of the poaching liquid, about 1/4 cup, to add to the base.
Coctel de Camaron is popular in costal regions throughout Mexico. It is the perfect “Antojito“. Served as an appetizer or light entree this spicy seafood cocktail is way more interesting than your typical shrimp cocktail.
Our recipe below is the exact recipe used at one of the best restaurants in Southern California. They make the “base” ahead of time and toss it together with shrimp and avocado when needed.
Note: Vegan menus simply omit shrimp and add sliced Hearts of Palm and Avocado.
2 cups Michelada Love
1 ounce Lime Juice
3 Tablespoons Ketchup
1/4 Cup Shrimp Broth or Water
3 Tablespoons finely Chopped Cilantro
1/2 cup finely Diced Onion
1/2 cup finely Diced Cucumber
1/2 cup finely Diced Red Pepper
Mix the above ingredients together and place in the refrigerator until needed. The base is good for a couple of days and best after a few hours in the fridge.
A handful of cooked bite size Shrimp, 4 to 6 ounces
1/3 Avocado, diced
A pinch of Chopped Cilantro
Place the three above ingredients into a bowl and mix with 1 cup of base. Serve in a glass goblet with chips or cracker. Can serve with spoon or fork and hot sauce
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