TABASCO® CHIPOTLE–MARINATED COCONUT SHRIMP AND PINEAPPLE SKEWERS

Shrimp and Pineapple Skewers

Ingredients Weight Measure
Shrimp, 30/40 ct., peeled, deveined, tail on 24 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 2 Tbsp. + as needed
Red pepper 1 ea.
Pineapple, 1/2 for base, 1/2 cut in large cubes 1 ea.
Coconut, shredded 9 oz.

Tempura Batter

Ingredients Weight Measure
Water 1 cup
Flour 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.

Method

  1. For Shrimp and Pineapple Skewers, marinate shrimp overnight in 2 Tbsp. TABASCO® Chipotle Pepper Sauce.
  2. To create Tempura Batter, combine water, flour and TABASCO® Chipotle Pepper Sauce.
  3. Fire roast and peel red pepper; then cut in large dice.
  4. Peel and cut pineapple in half lengthwise.
  5. Batter and deep fry shrimp until golden.
  6. Skewer shrimp lengthwise, leaving room for pineapple and pepper at end of skewer.
  7. Place other half of pineapple base on platter and stick all skewers on.
  8. Drizzle TABASCO® Chipotle Pepper Sauce and shredded coconut all over pineapple and shrimp.

Yield: 12 servings