In honor of Tequila Day (July 24th) we’re happy to share a recipe for Tequila Shrimp and Cauliflower Puree from Chef Israel Reyes at Diamante Cabo San Lucas.
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 to cook 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.
Enjoy!
