Michelle Lozano

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Recipe

Capuchin from Camarón to Tequila

Name: Capuchin from Camarón to Tequila
Prep time: 65 min
Cook time: 65 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, filleted; 1 onion, filleted; 1/2 kilos shrimp; 250 grams tomtato; 50 grams paprika; 150 grams tequila; 750 milliliters whipping cream; salt, to taste; 250 milliliters milk; tequilas, (tequila foam); 150 milliliters tequila; 1/2 liters milk; 1/2 teaspoons soy; salt, to taste; piquín chilis

55 mins

10 mins

Half

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Michelle Lozano

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Molecular cuisine, it's not as difficult as it seems. I did this dish in my molecular cooking classes by myself and it was deliciously delicious. It is not difficult, you just need patience.

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Ingredients

4 portions

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Preparation

Shrimp Bisque Sauté olive oil, garlic and onion, add shrimp shells or husks, tomato and cook for 10 minutes. Add paprika, cook another 5 minutes more and flambé very carefully with the tequila. Add cream and milk, cook for 10 more minutes, season, blend and pass through sieve and set aside.

Tequila foam: Put the tequila in a small saucepan over low heat and let it reduce to half its original volume, add the milk and let it boil. Add the soy lecithin, mix well with a fork (it does not matter if the lecithin does not melt), and just before serving, with a mixer make the foam.

Assembly: Serve the shrimp bisque (shrimp cappuccino) in a glass and place the tequila foam on top. If desired, sprinkle a little chili pepper.