Spicy Tropical Coulis

Ingredients Weight Measure
Grapeseed oil 2 oz.
Garlic, fresh, peeled, minced 2 oz.
Ginger, fresh, peeled, minced 2 oz.
Chardonnay wine 1 qt.
Orange marmalade 1 qt.
Coconut milk 1 qt.
Mint, fresh, chiffonade 2 oz.
TABASCO® brand Original Red Sauce 2 cups
Kosher salt 2 Tbsp
Black pepper, ground 1 Tbsp.
Margarine, cut into 1" cubes 1 lb.
Cornstarch 6 oz.
Still bottle water, cold or room temperature 3 cups


Ingredients Weight Measure
Bambook skewers, 6" 40 ea.
Shrimp, 21/25 3 lbs.
Olive oil for marinade
Gremolata for marinade
Cherry tomatoes 40 ea.

Black Sesame-Cilantro Vinaigrette

Ingredients Weight Measure
Asian sesame-ginger dressing (any brand) 1 qt.
Sesame seeds, black 1/2 cup
Cilantro, chiffonade 1 cup

Tri-Colored Cole Slaw

Ingredients Weight Measure
Napa cabbage, finely shredded 1 head
Purple cabbage, finely shredded 1 head
Carrots, finely shredded 1 lb.
Jicama, finely shredded, (stored in cold water) 1 lb.
Black Sesame-Cilantro Vinaigrette (see recipe) 1 qt.


  1. For the Spicy Tropical Coulis, place a large sauce pan over medium heat. Just before the smoking point, add oil, garlic and ginger; sauté until mixture turns a light, golden brown. Add the wine, deglazing the pan; reduce by half.
  2. Add the orange marmalade and coconut milk. Using a whisk, beat up the mixture. Let the mixture cook until it breaks down and infuses together.
  3. Add the mint and TABASCO® Sauce. Cook for about 15 minutes, still over medium heat, and reduce a quarter of the way down. Add salt, pepper and butter, folding in the cubes of butter one at a time.
  4. Combine the cornstarch and water, ensure the cornstarch is dissolved completely and add to the sauce pan. Cook until the mixture has thickened; remove from heat and let cool. Refrigerate in a covered plastic container until ready for use.
  5. For the Shrimp, soak the skewers in cold water for approximately 10 minutes before skewering the shrimp. Marinate the skewered shrimp in olive oil and gremolata in the refrigerator for 15 minutes. Grill shrimp until done. Top each skewer with a cherry tomato.
  6. For the Vinaigrette, in a bowl, add dressing, sesame seeds and cilantro. Using a handheld blender, emulsify the ingredients together for about 3 minutes. Refrigerate until ready to use.
  7. For the Tri-Colored Cole Slaw, toss all ingredients in a mixing bowl.
  8. To serve, in the center of each plate, pile a 4-ounce mound of cole slaw. Arrange 4 skewers around the cole slaw. Drizzle 1-1/2 oz. coulis over the shrimp. Garnish the plate with sprigs of cilantro.

Yield: 20 servings