Pacific Tequila Shrimp with Cauliflower Puree

Are you a margarita lover? Well then, I have good news for you! July 24th is National Tequila Day. Now not only is tequila good for drinking, it’s also great for cooking. This recipe for Pacific Tequila Shrimp with Cauliflower Puree comes from the immensely talented Chef Israel Reyes from the Diamante Cabo San Lucas.  Make sure you plan your next Mexico trip around this amazing chef! 

Ingredients:

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

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

Instructions: 

Tequila Shrimp

1) 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.

2) Add butter and allow to cook for another minute. Keep stirring.Add the juice of 1 lime, parsley.

3) 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

4) 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.

5) 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.

6) Blend all ingredients until the puree is smooth. Season to liking with salt and nutmeg.

 

Pacific Tequila Shrimp with Cauliflower Puree

Ingredients

  • 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
  • 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

Method

  1. 1) 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.
  2. 2) Add butter and allow to cook for another minute. Keep stirring.Add the juice of 1 lime, parsley.
  3. 3) Remove the pan from the heat. Add the tequila. Allow to cook until the alcohol has evaporated. Season to taste with salt and pepper. 
  4. 4) 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.
  5. 5) 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.
  6. 6) Blend all ingredients until the puree is smooth. Season to liking with salt and nutmeg.
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