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Michelob Ultra Product Cans

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©2022 A-B, MICHELOB ULTRA ® BEER, ST. LOUIS, MO. By submitting this form, you agree to be bound by the Terms of Service and Privacy Policy. Do Not Sell My Personal Information

Crowd Fave Crudite

Crowd Fave Crudite
Crowd Fave Crudite The can of beverage that pairs with this recipe

Crowd Fave Crudite

Ingredients

Prep Time 20 minutes

● 3 - Rainbow Carrots

● 10 oz - Cherry Tomatoes

● 1 - Red Bell Pepper

● 1 - Green Bell Pepper

● 1 - Cucumber

● Parsley for decor

● 6 oz - Fresh Raspberries

● ¼ cup -Olive Oil

● 3 Tbsp - Red Wine Vinegar

● ½ cup - Plain Yogurt

● 1 teaspoon - Dijon Mustard

● Pinch - Kosher Salt

● 1 oz - Michelob ULTRA Organic Seltzer Kiwi Lime

Instructions

Total Time 3 hours

Raspberry Vinaigrette:

1. Cut Spaghetti Squash in half. Discard the seeds. Brush olive oil on the inside of the squash and season with salt and pepper. Place the squash bottom side down on a baking sheet and roast in the oven at 375 F for 45 minutes or until tender. Once done, set aside to cool.

2. Reduce the oven temperature to 350 F. You will use it for the shrimp scampi.

3. In a pot over medium heat, add the olive oil; once the oil is hot, add the garlic and let it cook for 2 minutes. Once the garlic has infused its flavor into the olive oil, add the butter. Once the butter has melted, add the red chili flakes and cook for another 3 minutes. Set aside.

4. In a baking pan, place your shrimp. Pour over your hot butter. Top it off with chopped parsley and bake at 350 F for 12 minutes.

5. Serve by shredding the spaghetti squash and topping it off with shrimp scampi.

Enjoy!


For vegetables, cut as desired.


Assemble:

Add 2 oz of raspberry vinaigrette to the bottom of each cup. Assemble vegetables as desired.

The can of beverage that pairs with this recipe