Bourbon Shandy & Shrimp Tostada
- Prep Time
- 20 Mins
- Total Time
- 30 Mins
- Yield
- 1 Serving
What you’ll need
for Harvest Moon Shandy
1.5 oz Bulleit Bourbon
.75 oz Lemon Juice
.75 oz Vanilla Syrup
1 dash Angostura bitters
Top with White Ale
for Shrimp Tostada
1 oz Bulleit Bourbon
1 Belgian white ale
1 tbsp Old Bay seasoning
1 lemon (juiced)
4 corn tortillas, shallow fried in a non stick pan (45 seconds on each side)
12 jumbo shrimp, butterflied
1 red onion, diced
2 vine ripened tomatoes, diced
20 leaves cilantro, chopped fine
3 tbsp fig vinegar
2 tbsp red wine vinegar
1 tsp Tabasco
1 cup cotija cheese
2 avocado, sliced
½ cup Mexican crema
Preparation
Making Harvest Moon Shandy
Combine all ingredients (minus beer) in a shaker tin with ice.
Shake well.
Strain and top with beer.
Garnish & Serve.
Making Shrimp Tostada
Bring 1 Belgian white ale to a boil. Let boil for 3 minutes. Add 1 tbsp old bay, 1 oz bourbon, juice of 1 lemon. Let boil for 1 minute. Add shrimp. Bring back to a boil. Cook shrimp in boiling liquid for 45 seconds, or until just before the shrimps head touches the shrimps tail. Remove from liquid and put immediately in to the fridge.
To make Pico de Gallo, combine onion, tomato, cilantro, vinegars, and Tabasco. Mix well, and let sit for an hour.
Put 3 shrimp on each tostada (fried tortilla), cover with cotjia cheese. Bake for 3 minutes on 350 degrees. Top with Pico de Gallo, sliced avocado, and Mexican crema.
