Noray recipes

Acapulco shake cocktail with Noray shrimps

Acapulco shake cocktail with Noray shrimps, a renewed version of the famous “Bloody Mary” cocktail by chef Roberto Ruiz, this time using our fantastic Noray shrimps, which provide flavor and, above all, an unparalleled texture and crunchiness.

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How to prepare the recipe of Acapulco shake cocktail with Noray shrimps

Ingredients (for 4 people)

For the marinade:

2 cups tomato juice
¼ lime juice and one jalapeño (crushed)
½ cup orange juice
One tablespoon of seasoning juice sauce (Maggi)
One teaspoon Worcestershire sauce
One tablespoon soy sauce
A pinch of salt and pepper

For pico de gallo:

1 chopped onion
2 small tomatoes, chopped and seedless
10g chopped coriander
1 chopped jalapeño bell pepper with seeds

For the light chile tatemado sauce:

5 jalapeño peppers
½ cup sunflower oil
½ small onion
2 tablespoons soy sauce
¼ cup lime juice
15 grams of coriander

Elaboration

For the marinade:

With the help of a blender, mix the lime juice, orange juice, jalapeño bell pepper water, a dash of soy, natural tomato juice and a pinch of salt.

For pico de gallo:

Mix well the chopped onion, tomatoes, jalapeño bell pepper and cilantro. Set aside.

FINAL AND PRESENTATION:

Sauté the chiles and chopped onion until well browned, and add the rest of the ingredients. Let it cool.
Mix the preparation with the avocado cubes (fresh and ripe), our cooked Noray shrimps, a little pico de gallo, and bathe all the ingredients with the previously made marinade.
Garnish with slices of jalapeño peppers, a little olive oil and a pinch of Maldon salt.

We recommend eating it with crackers.

Noray recipes

Acapulco shake cocktail with Noray shrimps

How to prepare the recipe of Acapulco shake cocktail with Noray shrimps

Ingredients (for 4 people)

Elaboration

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