Ingredients Weight Measure
Pineapple, sliced (canned) 3 cans
U-12 shrimp, peeled and deveined 6 lbs.
Coconut milk 7 cups
Bacardi Rum 1 cup
Basil leaves 8 ea.
TABASCO® brand Original Red Sauce, divided 8 oz.
Coconut, dried, shredded 4 cups
White bread 16 slices
Vegetable oil as needed
Wooden skewers 48 ea.
Heavy cream 1 cup
Cilantro, finely chopped 2 bunches
Red pepper, finely chopped 2 ea.
Salt and pepper to taste


  1. Drain the liquid from the canned pineapple. Marinate the shrimp in the coconut milk, pineapple liquid, Bacardi rum, basil leaves, and 3 oz. TABASCO® Sauce overnight.
  2. Toss the shredded coconut with 2 oz. TABASCO® Sauce and toast in a 350°F oven on a sheet pan for about 10 minutes, or until it reaches a golden brown. Reserve for later use.
  3. Remove the crust from each slice of bread and cut each slice into 4 equal squares. Place the squares on a sheet pan and brush lightly with vegetable oil. Bake the squares for about 10 minutes in a 350°F oven, or until toasted to a medium brown. Reserve for later use.
  4. Once the shrimp has marinated, put a wooden skewer through 48 of the shrimp 3/4 of the way, so that the tail can curl when cooked. Sauté the other marinated shrimp and allow to cool. Once the shrimp has cooled, put it through a Robot Coupe until it forms a mousse. Once a mousse is formed, gradually add 1 cup of heavy cream. Add the rest of the TABASCO® Sauce. Remove the mousse from the machine and let sit in the refrigerator.
  5. Pan-sear 24 canned pineapple slices until golden brown. Once they are golden, place on a sheet pan and dry in a 350°F oven for approximately 10 minutes. Reserve for later use.
  6. Sauté the shrimp with the skewers in a medium sauté pan with cooking spray until they just turn pink. Set them to the side and allow them to cool.
  7. Place each pineapple slice on a toasted square.
  8. Remove the skewers from the shrimp and butterfly each.
  9. Fold half of the chopped cilantro into the mousse. Toss the remaining cilantro with the chopped pepper.
  10. Pipe approximately 1/2 oz. mousse into the middle of the pineapple, and place shrimp on top of mousse, tail facing up. Pipe another 1/2 ounce of mousse into the shrimp.
  11. Top with the toasted coconut and the chopped pepper and cilantro mixture.
  12. To plate, serve four squares per plate. Use the toasted coconut and pepper mixture as garnish.

Yield: 12 servings