Marinated Shrimp

Ingredients Weight Measure
Shrimp 48 ea.
Garlic, chopped 3 Tbsp.
Shallots, chopped 3 Tbsp.
Limes, juice of 5 ea.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Cilantro 1 bunch
Sweet soy 3 Tbsp.
Peanut oil 1-1/2 cups
Salt and pepper to taste

Pineapple Base

Ingredients Weight Measure
Pineapple 4 ea.

Pineapple Chutney

Ingredients Weight Measure
Onion, small dice 3 oz.
Shallots, chopped 1 oz.
Red pepper, brunoise 1 ea.
Pineapple scraps 1 lb.
Berries 2 oz.
Scallions 2 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.

Tempura Artichokes

Ingredients Weight Measure
Artichokes 5 ea.
Lemon water 1 qt.
Flour 1-1/2 cups
Cornstarch 2 cups
Soda water, cold 2-1/2 cups
Sesame oil 2 Tbsp.
Sesame seeds, black 3 Tbsp.
Sesame seeds, white 2 Tbsp.
Chives 3 Tbsp.

Cabbage Slaw

Ingredients Weight Measure
Cabbage, red 3 ea.
Salt 1 cup
Rice wine vinegar 1 cup
Sesame oil 2 Tbsp.
Honey 2 Tbsp.

Peanut-Coconut Sauce

Ingredients Weight Measure
Coconut milk 24 oz.
Sambal 1 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Honey 1 tsp.
Peanut puree 6 oz.
Peanut oil 3 oz.


  1. For the Marinated Shrimp, peel and devein shrimp and place a skewer from tail to head, so shrimp stands straight up. In blender, add garlic, shallots, lime juice, TABASCO® Chipotle Pepper Sauce, cilantro, and sweet soy; blend. Gradually add oil while blending. Place marinade over shrimp in a pan and marinate overnight. Grill shrimp and season with salt and pepper.
  2. For the Pineapple Base, trim pineapples and cut in half width-wise. Make three sections and cut out with a circle cutter. With scoop, remove flesh from inside base. The bases will be used to hold the sauce.
  3. For Pineapple Chutney, sweat onions, shallots, peppers, pineapple and berries. Simmer; then add scallions and TABASCO® Original Red Sauce. Hold at room temperature for service.
  4. For the Tempura Artichokes, peel and quarter artichokes. Blanch in lemon water and shock. In a bowl, whisk together flour, cornstarch, soda water, sesame seeds and chives; keep on ice. Dip artichokes in tempura batter and deep-fry at 350°F until golden brown.
  5. For the Cabbage Slaw, quarter red cabbage and remove core. Slice on a mandoline. Add 1 part salt and 1 part vinegar and soak 15 minutes; then squeeze through cheese cloth. In a bowl, whisk sesame oil and honey and toss cabbage slaw.
  6. For the Peanut-Coconut Sauce, toast peanuts and mix in food processor, adding oil to make a paste. Heat coconut milk, sambal, TABASCO® Original Red Sauce and honey. Fold in peanut puree.
  7. For each serving, place pineapple base in center of plate and fill with coconut sauce. Stand up 4 shrimp skewers in pineapple base. Alternate small portions of pineapple chutney and cabbage slaw around the base (3 portions of each). Place an artichoke on each portion of slaw.

Yield: 12 servings