Pacific Tequila Shrimp With Cauliflower Puree

Chef Izzy Diamante recipes

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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!

Chef Izzy Diamante Cabo San Lucas
Chef Izzy in his organic garden at Diamante Cabo San Lucas

 

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