By Chef Norberto Jaramillo, La Cocina on the Cellar Upstairs
Chef Norberto Jaramillo enjoys conceiving new menus that emphasize native and sustainable elements, significantly paying tribute to the bounty of North Florida farms, fisheries and artisans. Which is precisely what he’s completed at La Cocina on the Cellar Upstairs, an upscale restaurant atop the San Sebastian Vineyard in St. Augustine serving dishes comparable to wine-poached pear salad, honey miso glazed octopus, and rack of lamb with rosemary mint demi-glace. Right here, chef Jaramillo shares his recipe for gammas al ajillo sobre pure de coliflor, or garlic shrimp over cauliflower puree.
Elements
Garlic Shrimp:
• 1 lb giant shrimp, peeled and deveined
• 4 garlic cloves, thinly sliced
• 1/4 tsp pink pepper flakes (non-compulsory)
• 1/4 cup olive oil
• 2 tbsp butter
• Juice of 1/2 lemon
• 1 tbsp chopped parsley
• 1/2 oz San Sebastian’s Cream of Sherry
• Salt and pepper to style
Cauliflower Puree:
• 1 medium head of cauliflower (about 4 cups florets)
• 2 tbsp butter
• 1/4 cup coconut milk
• 1/4 cup cream or milk of alternative
• Salt to style
• Non-obligatory: pinch of nutmeg or white pepper
Directions
1. Make the cauliflower puree. Steam or boil cauliflower florets till very tender (about 10-12 minutes). Drain and switch to a blender or meals processor. Add butter, coconut milk, cream, salt, and non-compulsory spices. Mix till clean and silky. Maintain heat.
2. Cook dinner the Shrimp 1. In a skillet, warmth olive oil and butter over medium warmth. 2. Add garlic slices and pink pepper flakes. Sauté till garlic is golden however not burnt. 3. Add shrimp, season with salt and pepper, and cook dinner 1-2 min per facet till pink and simply opaque.
3. Add the Cream of Sherry and lemon juice. Let it scale back barely and stir gently to coat the shrimp within the garlic-sherry sauce. End with chopped parsley.
4. To serve, spoon cauliflower puree onto a plate or shallow bowl. Prime with garlic shrimp and drizzle the pan’s garlic oil excessive. Garnish with extra parsley and a crack of black pepper.
Chef’s Tip: Add a splash of white wine to the garlic oil for additional taste, or a spoonful of aji amarillo sauce for warmth.
Pictures by Andy Varnes