Tequila Shrimp and Cauliflower Puree Recipe #nationaltequiladay #tequiladay

Monday, July 23, 2018

In honor of National Tequila Day (July 24th), here is a recipe perfect for celebrating. Tequila Shrimp and Cauliflower Puree from Chef Israel Reyes at Diamante Cabo San Lucas. 

(Serves 4)

Tequila Shrimp:
  • 12 jumbo Pacific shrimp peeled and deveined 3 oz butter unsalted
  • 1 oz extra virgin olive oil
  • 0.5 oz garlic peeled and finely diced
  • 0.5 oz parsley finely chopped
  • 1 lime
  • 2 oz tequila
  • 12 pieces of baby corn
  • 12 pieces of baby zucchini
  • Salt and pepper to taste

  • Preheat a sauté pan with the olive oil. On medium heat, add shrimp and sauté for 1.5 minutes on each side.
  • While stirring, add garlic and allow to cook for 1 minute. Continue to stir to ensure the finely chopped garlic does not burn.
  • Add butter and allow to cook for another minute. Keep stirring.
  • Add the juice of 1 lime, parsley.
  • Remove the pan from the heat. Add the tequila. 
  • Allow cooking until the alcohol has evaporated.
  • Season to taste with salt and pepper. 

Cauliflower Puree:
  • ½ cup diced white onions
  • 1 fresh cauliflower (florets)
  • 1 leaf of Napa cabbage diced
  • 1 bay leaf
  • 1 russet potato peeled and diced
  • 1 oz butter unsalted
  • 1 oz extra virgin olive oil
  • 4 oz heavy cream
  • Salt 
  • Pinch of nutmeg

  • Heat a pan with olive oil and butter. Sautee diced white onions; add diced leave of Napa cabbage, cauliflower florets; continue to sauté for 5 minutes.
  • Add heavy cream, diced potato, bay leaf and cook for about 15 minutes or until the potato dices are soft. Allow to cool down for 5 min.
  • Blend all ingredients until the puree is smooth. Season to liking with salt and nutmeg.

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