Michelle Lozano

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Recipe of Capuchin from Camarón to Tequila
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Capuchin from Camarón to Tequila

55 mins
10 mins
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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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4 portions
  • 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


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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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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