Tequila Shrimp and Cauliflower Puree Recipe for a Taste of Jalisco

Tequila is a type of mezcal, which is a distilled spirit made from the blue agave plant. The origins of tequila go back to the 16th century in the region surrounding the city of Tequila, in the Mexican state of Jalisco. Traditionally made by the indigenous people of the area, tequila was used in religious ceremonies and as a medicine. Today, tequila is a popular spirit consumed all over the world and is often used in cocktails like margaritas. If you can’t travel to Jalisco, you can still get a taste of the region with this delicious Tequila Shrimp and Cauliflower Puree recipe. The bold and distinct flavor of tequila pairs perfectly with the succulent shrimp and creamy cauliflower puree, giving you a taste of the local cuisine and a feel for the region. So even if you can’t physically visit Jalisco, you can still experience a little bit of its culture and flavor through this delicious dish.

PacificTequila Shrimp and Cauliflower Puree Recipe

This Tequila Shrimp and Cauliflower Puree is 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 your liking with salt and nutmeg.