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Michelle Lozano
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Recipe

Capuchin from Camarón to Tequila

55 min
10 min
Not so easy
3
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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.

Ingredients

4 servings
  • 2 spoonfuls of olive oil
  • 2 cloves of garlic filleted
  • 1 onion filleted
  • 1/2 kilo of shrimp
  • 250 grams of tomato
  • 50 grams of paprika
  • 150 grams of tequila
  • 750 milliliters of whipping cream
  • Salt to taste
  • 250 milliliters of milk
  • tequilas (tequila foam)
  • 150 milliliters of tequila
  • 1/2 liter of milk
  • 1/2 teaspoonful of soy
  • Salt to taste
  • pequin peppers

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
992
kcal
50%
Carbohydrates
18.6
g
6.2%
Proteins
31.3
g
63%
Lipids
72.7
g
112%
Fiber
5.7
g
11%
Sugar
9.6
g
11%
Cholesterol
525
mg
175%
Esha
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