Ingredients Weight Measure
Coconut milk 24 oz.
White wine 6 oz.
Shrimp, peeled 6 lbs.
Pineapples, peeled and small diced 2 ea.
Mangoes, peeled and small diced 3 ea.
Lemons, juiced 2 ea.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Kosher salt to taste
Pepper, fresh ground to taste
Lime, juiced 1 ea.


  1. Combine the coconut milk and white wine in a bowl and add the shrimp. Marinate, refrigerated, for 2-4 hours. Remove and reserve the liquid.
  2. Combine the pineapples, mangos, lemon juice, TABASCO® Chipotle Pepper Sauce and TABASCO® Green Jalapeño Pepper Sauce in a bowl and allow to macerate at least 1 hour.
  3. In a large sauté pan, over medium-high heat, add approximately 1/2" marinating liquid and bring to a boil. Add the shrimp and cook until just done, adding marinating liquid if the level gets low (approximately 5 minutes).
  4. Add the chutney and heat.
  5. Season well with salt and freshly ground pepper. Serve piping hot with a spritz of lime juice.

Yield: 12 servings