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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.  Thank You For sharing Chef Reyes.


(Serves 4)

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


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.

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