Shrimp in Milk Salsa
Chef David Suro of Los Catrines Tequilas Bar – Philladelphia, PA
Adapted by
April 2007

Yield: 6 Servings


  • 6 ounces shrimp
  • Salt and pepper, to taste

    Yam Puree:
  • 1 pound yams
  • 2 ounces piloncillo
  • 2 ounces butter

    Milk Salsa:
  • 1 ounce Ancho chilies, de-veined
  • 2 ounces piloncillo
  • ½ liter milk
  • 2 pieces star anise


For the Shrimp:
Grill the shrimp and season to taste.

For the Yam Puree:
Peel the yams and boil in water with piloncillo. Strain and blend with the butter.

For the Milk Salsa:
Boil the chilies, piloncillo, milk, and star anise until tender. Blend and strain. Assemble in glasses with puree at the bottom, shrimp on top, and a drizzle of milk salsa.

Tequila Cocktail Pairing:
Los Agaves by Junior Merino


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