SHRIMP LOUIE CARIBBEAN STYLE

Mesclun Mixed Greens

Ingredients Weight Measure
Mesclun mixed greens 12 cups

Black Bean Salad

Ingredients Weight Measure
Black beans 2-1/4 cups
Chicken stock 2 qts.
Cumin 2 tsp.
Bay leaf 1 ea.
Sweet potatoes, medium diced 3 cups
Olive oil, divided 1 cup
Salt to taste
Plantains, green, peeled and sliced 1/4" thick 3 cups
Lime juice, fresh 1/2 cup
Cilantro, fresh, chopped 1 cup
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Salt to taste

Spicy Mango Coulis

Ingredients Weight Measure
Mangoes, ripe, peeled and pitted 3 ea.
TABASCO® brand Original Red Sauce 2 tsp.
Salt to taste

Roasted Red Pepper Rouille

Ingredients Weight Measure
Garlic cloves, peeled 1 cup
Olive oil 1/2 cup
Red peppers, roasted, peeled, seeded, char remains removed 2 cups
TABASCO® brand Original Red Sauce 2 tsp.
Salt to taste

Grilled Pineapple

Ingredients Weight Measure
Pineapple, fresh, ripe, peeled, cored, and cut into 12 1/2" slices 1 ea.

Grilled Shrimp

Ingredients Weight Measure
Coconut milk 1-3/4 cups
Salt 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Shrimp, 21/25, peeled and deveined 36 ea.

Seasoned Avocados

Ingredients Weight Measure
Avocados, ripe, peeled, pitted and cut in half 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 6 Tbsp.

Tortilla Tuiles

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 2 Tbsp.
Flour tortillas, 10" 6 ea.
Asadero cheese, grated 6 Tbsp.

Method

  1. For the Black Bean Salad, place black beans, chicken stock, cumin and bay leaf in a heavy-gauged sauce pot. Simmer over a low heat until beans are tender, but still intact (about 2 hours). Drain, cool and reserve.
  2. Place sweet potatoes in a roasting pan with 1/2 cup olive oil, season with salt and roast at 400°F until lightly browned and tender, about 15 minutes. Cool and reserve. Place plantains in a roasting pan with 1/2 cup olive oil, season with salt and roast at 400°F until golden and tender, about 20 minutes. Cool and reserve.
  3. Combine the olive oil drained from the sweet potatoes and plantains with the lime juice, cilantro, TABASCO® Garlic Pepper Sauce and salt. Add black beans, plantains and sweet potatoes. Toss gently and reserve at room temperature.
  4. For the Spicy Mango Coulis, place the mangoes and TABASCO® Original Red Sauce in a food processor and puree until smooth. Season with salt. Set aside.
  5. For the Roasted Red Pepper Rouille, place garlic cloves with oil in a small pan and roast at 400°F until golden and tender. Cool. Place peppers, garlic in oil and TABASCO® Original Red Sauce in a food processor and puree until smooth. Season with salt. Set aside.
  6. For the Grilled Pineapple, preheat the grill on high. Lightly oil the grill grids. Place the pineapple on the grill and cook until grill caramelizes hash marks. Turn over and repeat. Remove and set aside.
  7. For the Grilled Shrimp, mix coconut milk, salt and TABASCO® Chipotle Pepper Sauce, and pour over shrimp. Allow to marinate overnight. Preheat grill on high. Lightly oil the grill grids. Blot the shrimp. Grill shrimp for approximately 2 minutes on each side. Set aside.
  8. For the Seasoned Avocados, with a pastry brush, lightly brush each avocado half with the TABASCO® Green Jalapeño Pepper Sauce. Do this procedure as close to service as possible, to avoid browning of the avocados.
  9. For the Tortilla Tuiles, with a pastry brush, apply TABASCO® Habanero Sauce to both sides of each tortilla. Cut the tortillas into 1/2" strips. Wrap each strip around a lightly greased cannoli mold, with the ends of the strips placed under the mold. Place into a 100°F oven until dried, approximately 2 hours. Carefully, unmold the tortillas. Deep-fry at 375°F until golden brown, approximately 15 seconds. Sprinkle with grated cheese immediately and serve.
  10. To assemble, on each plate, place a bed of Mesclun Mixed Greens that have been lightly tossed in 1/2-oz. of the Spicy Mango Coulis. Then, place seasoned avocado half in the center of the greens. In the avocado, place the Black Bean Salad, allowing it to cascade down to the plate. Arrange the Grilled Shrimp over the avocado. To the side of the avocado, place the Grilled Pineapple slice with the Roasted Red Pepper Rouille in the center of the slice. Garnish with the Tortilla Tuiles. Put the remaining Spicy Mango Coulis in a squirt bottle and use to decorate the plate.

Yield: 12 servings