Pacific Tequila Shrimp and Cauliflower Purée

In honor of National Tequila Day, our friend Chef Israel Reyes of Diamante Cabo San Lucas resort is sharing his recipes for Tequila Shrimp and Cauliflower Purée. Made with jumbo Pacific shrimp, olive oil, garlic, parsley, lime, tequila (of course), baby corn and zucchini, it's a delight to the palate.

Pacific Tequila Shrimp and Cauliflower Purée

Prep Time

10 minutes

Cook Time

19 minutes

Serves

4 people

In honor of National Tequila Day, our friend Chef Israel Reyes of Diamante Cabo San Lucas resort is sharing his recipes for Tequila Shrimp and Cauliflower Purée. Made with jumbo Pacific shrimp, olive oil, garlic, parsley, lime, tequila (of course), baby corn and zucchini, it’s a delight to the palate.

Chef Izzy, as he’s known at the resort, tends to his own organic garden, incorporating the delights of his harvest into the dishes he prepares. He also uses sustainable seafood from the Baja waters.

Chef Izzy, as he's known at the resort, tends to his own organic garden, incorporating the delights of his harvest into the dishes he prepares. He also uses sustainable seafood in his restaurants from the Baja waters. 

Chef Izzy in his organic garden. Photo: Diamante Cabo San Lucas.

Ingredients

Tequila Shrimp:

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

Cauliflower puree:

  • 1/2 cup white onions, diced
  • 1 head fresh cauliflower, cut into florets
  • 1 leaf Napa cabbage, diced
  • 1 bay leaf
  • 1 russet potato, peeled and diced
  • 1 ounce butter, unsalted
  • 1 ounce extra virgin olive oil
  • 4 ounces heavy cream
  • Salt, to taste
  • Pinch of nutmeg

Preparation

For the 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.
  • 2 While stirring, add garlic and allow to cook for 1 minute. Continue to stir to ensure the finely chopped garlic does not burn.
  • 3 Add butter and allow to cook for another minute. Keep stirring.
  • 4 Add the juice of 1 lime and parsley.
  • 5 Remove the pan from the heat. Add the tequila. Allow to cook until the alcohol has evaporated.
  • 6 Season to taste with salt and pepper.

For the Cauliflower Puree

  • 1 Heat a pan with olive oil and butter. Sauté diced white onions; add diced leave of Napa cabbage, cauliflower florets; continue to sauté for 5 minutes.
  • 2 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.
  • 3 Blend all ingredients until the puree is smooth. Season to liking with salt and nutmeg.

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