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Cocktail Pairings for

Cinco de Mayo

Los Catrines Tequilas Bar
1602 Locust Street
Philadelphia, PA 19103
215 546 0181

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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