Roasted Garlic Oil

Ingredients Weight Measure
Garlic, fresh, peeled 12 cloves
Vegetable oil 1 cup

TABASCO®-Charred Tomato Center

Ingredients Weight Measure
Tomatoes, large, ripe, cored, seeded and sliced in half 3 ea.
Curry powder 1 Tbsp.
Garlic, roasted 12 cloves
Salt, kosher 2 tsp.
Balsamic vinegar 1/4 cup
TABASCO® brand Original Red Sauce 5 tsp.
Chicken stock 1 cup
Gelatin, unflavored 3 tsp.

Artichoke Filling

Ingredients Weight Measure
Artichoke bottoms, diced 2 cups
Goat cheese 16 oz.
Cream cheese 16 oz.
Vidalia onion, diced, grilled 1 cup

Fritter Batter

Ingredients Weight Measure
Beer 4 cups
Yeast, dry 1/2 Tbsp.
Flour, all-purpose 2 cups
Salt and pepper to taste

Citrus Dressing

Ingredients Weight Measure
Orange juice, fresh 1/2 cup
Lemon juice, fresh 1/2 cup
Lime juice, fresh 1/2 cup
Lemon zest, grated 1/2 Tbsp.
Lime zest, grated 1/2 Tbsp.
Sugar 2 Tbsp.
Garlic oil, roasted 4 Tbsp.
Extra virgin olive oil 1/2 cup
Salt and pepper to taste

Warm Shrimp Salad

Ingredients Weight Measure
Gulf shrimp, large, peeled, deveined and sliced horizontally 36 ea.
Yellow peppers, large, seeded and thinly sliced 2 ea.
Red peppers, large, seeded and thinly sliced 2 ea.
Leeks, white part only, large, thinly sliced 3 ea.
Bok choy, leaves only, thinly sliced 1/2 head
Reserved TABASCO® gelatin 2 Tbsp.


  1. For Roasted Garlic Oil, simmer garlic and oil in heavy saucepan over very low heat until garlic turns amber in color (about 1 hour). Strain oil and reserve.
  2. For TABASCO®-Charred Tomato Center, toss tomatoes with curry, roasted garlic, Roasted Garlic Oil and salt in large bowl until completely coated. Sear tomatoes in cast-iron skillet on very high heat until slightly charred on both sides. Place charred tomatoes and any oil and garlic left in bowl into medium saucepan. Add vinegar, 1/2 cup chicken stock and Original TABASCO® Pepper Sauce. Simmer at medium heat for 30 minutes. Meanwhile, sprinkle gelatin over remaining chicken stock and let stand for 1 minute. Add gelatin mixture to TABASCO®-tomato mixture. Puree in blender for 30 seconds. Strain and chill for at least 8 hours in a 13" x 9" baking dish.
  3. For Artichoke Filling, blend all ingredients; leave at room temperature for assembly.
  4. For the fritter assembly, place 12"-square piece of film wrap on working surface. Place a 3" inch ring mold down on wrap. Press Artichoke Filling mixture evenly into mold about 1/4" thick. Cut TABASCO® gelatin into 24 1" x 1" squares. (Leftover gelatin is for use in shrimp salad). Place 1 square of gelatin in center of ring mold and slide mold off. Carefully pull up edges of film wrap around gelatin and wrap into tight ball. Remove film wrap. (Check that cheese completely covers gelatin to make sure there are no open spots that gelatin could leak through. If so, patch them by hand). Place cheese balls in the freezer for 10-15 minutes prior to frying them to firm up while preparing batter.
  5. For the Fritter Batter, sprinkle yeast over beer and let stand for 1 minute. Whisk in flour, salt and pepper. Hold at room temperature.
  6. For the Citrus Dressing, place all ingredients except oils in blender and puree for 30 seconds. Slowly add olive oil and garlic oil while pureeing until emulsified. Season and reserve.
  7. For the Warm Shrimp Salad, sauté shrimp on high heat until opaque (approximately 3 minutes). Add reserved TABASCO® gelatin and toss until gelatin is just barely melted. Toss peppers, leeks, and bok choy with enough Citrus Dressing to coat.
  8. Heat peanut oil to 350°F.
  9. Roll cheese ball in flour. With slotted spoon, dip ball in beer batter, turning it over several times until completely coated.
  10. Dip coated cheese ball in oil and fry 3-4 minutes until golden brown. Drain on paper towel.
  11. Divide greens onto 12 plates. Place shrimp on greens and drizzle dressing on plates. Place 1 warm fritter on each side of salad and garnish with fresh herb oil if desired.

Yield: 12 servings