By Chef Norberto Jaramillo, La Cocina at the Cellar Upstairs
Chef Norberto Jaramillo enjoys conceiving new menus that emphasize local and sustainable ingredients, particularly paying tribute to the bounty of North Florida farms, fisheries and artisans. Which is exactly what he’s done at La Cocina at the Cellar Upstairs, an upscale restaurant atop the San Sebastian Winery in St. Augustine serving dishes such as wine-poached pear salad, honey miso glazed octopus, and rack of lamb with rosemary mint demi-glace. Here, chef Jaramillo shares his recipe for gammas al ajillo sobre pure de coliflor, or garlic shrimp over cauliflower puree.
Ingredients
Garlic Shrimp:
• 1 lb large shrimp, peeled and deveined
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 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 taste
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 choice
• Salt to taste
• Optional: pinch of nutmeg or white pepper
Instructions
1. Make the cauliflower puree. Steam or boil cauliflower florets until very tender (about 10-12 minutes). Drain and transfer to a blender or food processor. Add butter, coconut milk, cream, salt, and optional spices. Blend until smooth and silky. Keep warm.
2. Cook the Shrimp 1. In a skillet, heat olive oil and butter over medium heat. 2. Add garlic slices and red pepper flakes. Sauté until garlic is golden but not burnt. 3. Add shrimp, season with salt and pepper, and cook 1-2 min per side until pink and just opaque.
3. Add the Cream of Sherry and lemon juice. Let it reduce slightly and stir gently to coat the shrimp in the garlic-sherry sauce. Finish with chopped parsley.
4. To serve, spoon cauliflower puree onto a plate or shallow bowl. Top with garlic shrimp and drizzle the pan’s garlic oil over the top. Garnish with more parsley and a crack of black pepper.
Chef’s Tip: Add a splash of white wine to the garlic oil for extra flavor, or a spoonful of aji amarillo sauce for heat.
Photos by Andy Varnes
