Pacific Tequila Shrimp with Cauliflower Puree

by Cindi SutterFounder & Editor of Spirited Table® 

In honor of Tequila Day (July 24th), I'm happy to share a recipe for Tequila Shrimp and Cauliflower Puree from Chef Israel Reyes at Diamante Cabo San Lucas

On a personal note, my husband and I had the great pleasure of visiting Diamante Cabo San Lucas with friends from Texas. It is truly a jewel by the Sea of Cortez. Tiger Woods built his first golf course there and destiny brought Davis Love into this project. When I say destiny, I'm referring to their great pairing as Captain and Co-Captains of the 2016 Ryder Cup, held at my golf club, Hazeltine National. Go Ryder Cup USA team in France! So when I say this Tequilla Shrimp from the recipe files of Chef Israel Reyes is perfectly paired with his Cauliflower Puree, it has a double meaning; Corpus Christi, Texas girl Cindi, tequila, Mexico, sea, and golf; basically, I'm completely at home there. The golf, food, drinks and the ability to relax by the sea at Diamante, should be placed high on your bucket list. PS. If you go, enjoying the Chef's special dinner is a must!

See more details on My trip to Cabo San Lucas- Part 1 & Part 2


(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


  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, 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. 

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


  1. 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. 
  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.