PLANTAIN-BATTERED SHRIMP

Shrimp

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Vegetable oil 1/4 cup
Cilantro, finely chopped 1/4 cup
Garlic 2 Tbsp.
Salt 1 Tbsp.
Tiger shrimp, 21-26 count, peeled and deveined 60 ea.

Salsa

Ingredients Weight Measure
Papaya, finely diced 1 cup
Cantaloupe, finely diced 1 cup
Cilantro, finely chopped 1/4 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Ginger, fresh, finely chopped 2 Tbsp.
Olive oil 1 Tbsp.
White wine rice vinegar 1 Tbsp.
Garlic, finely chopped 1 tsp.
Lime zest 1 tsp.
Lime, juice of 1 ea.

Batter

Ingredients Weight Measure
Plantain, finely grated 1-1/2 cups
All-purpose flour 2 cups
Water, cold 2 cups
Cornstarch (plus some for dusting) 4 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Sea salt 1 Tbsp.
Honey 1 Tbsp.

Method

  1. To prepare Shrimp, in a bowl, mix TABASCO® Green Jalapeño Pepper Sauce, oil, cilantro, garlic and salt. Add shrimp, cover and refrigerate for 1 hour.
  2. In a separate bowl, mix together all Salsa ingredients.
  3. Preheat deep fryer to 350°F.
  4. In a separate bowl, whisk together all Batter ingredients.
  5. Drain shrimp and dust in cornstarch. Coat shrimp in batter and drop in hot oil one at a time. Cook until golden brown (approximately 2 minutes). Remove from fryer, place on paper towel to absorb excess grease, and sprinkle with salt.
  6. To serve, arrange shrimp on a large platter with a sprinkling of salsa and frilled cocktail picks. For pass-around parties or for individual appetizer plates, make 5 small piles of salsa, and top each with 1 shrimp.

Yield: 12 servings