🌶 Como preparar CLAMATO con CAMARONES 🦐 | Ingrediente 791

🍅 The delicious blend of tomato juice and seafood 🦐 that, alone or combined, provides the best flavor to start or continue the party. Want to know how to make it? Well, join me because in 3 steps, I'll give you all the tips and secrets behind this Clamato with Shrimp. Step #1: 791 Red Seafood Sauce Ingredients: ½ cup clamato ¼ cup red onion 1 large garlic clove 1 seeded serrano pepper 4 black peppercorns 4 chiltepín or piquín peppercorns 1 tablespoon srirasha sauce 1 pinch of salt To make the special sauce, I'll leave the notebook here for you. Put all the ingredients in the blender except the srirasha sauce. Blend it, then place it in a bowl and mix the srirasha sauce with the mixture. That's it, your 791 Red Seafood Special Sauce. Chamoy Chamoy is a sweet made with sugar, chili, and some fruit, either plum or tamarind. You should choose the one that's a little thicker than the others; for this recipe, a completely liquid one isn't suitable. Tajin Chile. It's a powdered seasoning made with a simple blend of chili, lemon, and sea salt. It enhances the flavor of all your favorite foods, fruits, and vegetables. It makes everything good taste even better. Step #2: Clamato. Let me tell you the story of clamato: In the city of Mexicali, on the border between Mexico and the United States, in the lobby of the Hotel Lucerna, specifically at the bar, a customer arrives early to order a tomato drink to cure a headache from the party the day before, but asks the bartender for a more sublime and exquisite flavor. This bartender combines tomato juice with abalone broth he had from the day before. It was so popular and word got around that it was already common to serve it at this place, but since abalone is expensive, it was substituted with clam broth. Ingredients: 1 liter Clamato 791 Red Seafood Sauce 1 tablespoon Magui Sauce 1 tablespoon Worcestershire Sauce 10 lemons Place the CLAMATO in a pitcher, add the 791 RED SEAFOOD SAUCE, the Magui Sauce, and Worcestershire Sauce: Tip: for every 100 milliliters of Clamato, you get one lemon. Side Dishes To play with flavors, textures, and colors, we'll pair this preparation with: *Cut coconut. *Cut cucumber. Step 3: Shrimp. We'll use two types of shrimp: The first is cooked shrimp; these shrimp are medium-sized, peeled, and cleaned. The second: These are shrimp similar to those used for drowned shrimp.  Peel the shrimp.  Cut them along the spine.  Clean the vein.  Place them in a container with salt and pepper.  Add two lemons per 100 g.  Let them dry for two minutes.  Remove them and refrigerate. Preparation: Because I mentioned the three steps: We're going to make two presentations, and it takes less than a minute to make them, but we've already organized it to make the mes en place. A French term that means "Everything in its place!" The main secret is in the temperature. That's why we keep everything in a cold environment. Wet the top edge of the glass with chamoy and immediately cover it with Tajín. Ingredients for a 500-milliliter glass: 5 cooked shrimp 5 pickled shrimp ¼ cup diced coconut ¼ cup diced cucumber Salt and pepper to taste Makes 1 serving Preparation time: 20 minutes Contains 280 calories per serving Ingredients for a 1-liter glass: 10 cooked shrimp 10 pickled shrimp ½ cup diced coconut ½ cup diced cucumber Salt and pepper to taste Garnish with the iconic celery, a slice of cucumber with chamoy, and Tajín. Optional cooked shrimp with heads on. Tasting Instructions: Boom, boom, boom...salty, sweet, spicy, sour, with color and texture on the palate...a total explosion... With this recipe, of course, let the party continue. To enjoy in the heat, by the sea, at a wwoowww gathering...recommended. Looking for inspiration for your Lenten meals? Watch our video and discover the best Lenten seafood recipes that will help you stay healthy and satisfied! Learn how to prepare delicious and easy Lenten meals. Don't miss this opportunity!