Tecate Poached Shrimp Cocktail Recipe
Valentina cocktail sauce, habanero horseradish cream
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Ingredients
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Shrimp Cocktail
Method
Preparation
- 1
Poaching the Shrimp
In a large pot, combine the Tecate beer, water, lemon juice, bay leaves, black peppercorns, and salt. Bring to a boil over medium heat.
- 2
Once boiling, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and drain the shrimp, then place them in an ice bath to stop the cooking process.
- 3
- 4
Making the Habanero Horseradish Cream
In another bowl, mix together the sour cream, prepared horseradish, minced habanero, lime juice, and salt to taste. Stir until smooth.
- 5
Serve the poached shrimp chilled with the Valentina cocktail sauce and habanero horseradish cream on the side.
