SPICY GRILLED CAJUN-DUSTED SHRIMP MARINATED IN TABASCO® AND TEQUILA KILLER SAUCE, SERVED OVER PINEAPPLE AND COCONUT RICE, TOPPED WITH MANGO AND PEPPER SALSA

Shrimp and Marinade

Ingredients Weight Measure
Shrimp, jumbo 48 ea.
Tequila 1 cup
TABASCO® brand Original Red Sauce 1/4 cup
TABASCO® brand Garlic Pepper Sauce 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
TABASCO® brand Habanero Sauce 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Cajun seasoning 1/2 cup
Jalapeño peppers, finely chopped 4 ea.
Lemon juice 1/2 cup

Salsa

Ingredients Weight Measure
Mangoes, peeled and diced into 1/8" cubes 4 ea.
Red onion 1 cup
Garlic, chopped 1 cup
Red, yellow and orange bell peppers, finely diced 2 cups
Cilantro, chopped 1 cup
Soy sauce 1/2 cup
Balsamic vinegar 1/2 cup
TABASCO® brand Original Red Sauce 4 Tbsp.
Cajun seasoning 4 Tbsp.
Lime juice 4 Tbsp.

Rice

Ingredients Weight Measure
Butter, unsalted 16 oz.
Shallots, finely chopped 1 cup
Jasmine rice 1 lb.
Salt and pepper to taste
Lemon juice 1/2 cup
Vegetable stock 2 pt.
Pineapple juice 1 cup
Coconut milk 1 cup
Coconut flakes, sweetened 1/2 cup

Garnish

Ingredients Weight Measure
Chives, fresh as needed

Method

  1. To prepare Shrimp and Marinade, combine shrimp with all marinade ingredients and refrigerate overnight.
  2. Prepare Salsa by combining all the ingredients in a bowl; refrigerate overnight.
  3. To prepare Rice, melt butter in ovenproof saucepan. Add shallots and cook until golden color. Add rice, salt and pepper and stir for 1 minute. Deglaze with lemon juice and vegetable stock, stir, and as soon as it boils, cover and bake in a 375°F oven for 20 minutes. Remove pot from oven and set aside to cool down.
  4. Before service, bring rice back to temperature and add the remaining ingredients (pineapple juice, coconut milk and coconut flakes). Stir until the liquid is absorbed and the rice is creamy. This should take 5 minutes on medium heat.
  5. Grill shrimp on medium-high heat for 3 minutes on each side.
  6. For each serving, scoop rice in the center of the plate. Arrange shrimp over the rice. Drizzle the salsa over the top. Garnish with fresh chives and serve.

Yield: 12 servings