Sunny weather? michelada with shrimps!

GOOD ALTERNATIVE FOR A FOOTBALL AFTERNOON WITH THE FRIENDS!
MICHELADA WITH SHRIMPS, MEXICAN HOME COOKING SCHOOL

One of the many blessings of living in Tulum, in the Riviera Maya, is the sunny weather all year-long.  As you can imagine, in this beach paradise the beer is welcome to refresh yourself. One of my favorite ways to have it is as a michelada con camarones! translation? michelada with shrimps! is simple and deliciously refreshing! I recommend it for an afternoon with friends, maybe watching the football.  Here the recipe.

The ingredients you need are: one cold beer, piquin chile in powder (my favorite brand is Tajin) 6-8 shrimps cooked and peeled, 4-5 cucumber slices, lime juice, 2 Maggi sauce spoons, 1 Worcestershire sauce spoon, 1 tabasco sauce spoon, salt and ice.

The procedure is simple:

First take a slice of lime and run it around the rim of the glass.  Make sure to get the outer edge of the glass – that is where you want the salt to stick.

Pour some chile Tajin onto a plate, flip the glass with the wet lime juice rim upside down, and swirl it in the chile on the plate.

Add to the blender the lime juice, Maggi, Worcestershire and tabasco sauce and mix them.

Add this mixture to the glass, add a bit of salt  and slowly pour the beer.

Put the shrimps and cucumber on the rim of the glass.

ENJOY!!

Write you soon and…

BUEN PROVECHO!

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