Ingredients Weight Measure
Pasilla pepper, roasted, seeds, skins and veins removed 1 ea.
Tomatoes, peeled and 1/4" diced, divided 6 ea.
Garlic cloves, minced, divided 8 ea.
Olive oil 6 Tbsp.
Onion, thinly sliced lengthwise 1 ea.
Shrimp, large, cleaned and deveined 3 lbs.
Tequila 1/2 cup
Fish or vegetable stock 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Worcestershire sauce 2 Tbsp.
Salt and pepper to taste
Rice, cooked 12 cups
Sweet peppers, diced, for garnish as needed
Pineapple, fresh, diced, for garnish 1/4 cup
Lime zest 2 tsp.


  1. Puree sliced peppers in a food processor with half the tomatoes and half the garlic.
  2. In a large skillet, heat olive oil and sauté the remaining minced garlic and sliced onions until the onions are translucent. Add the shrimp and cook until they turn bright pink. Add the tequila, stock, pepper sauce, Worcestershire and the rest of the tomatoes. Salt and pepper, to taste.
  3. Add the pureed sauce. Cover and simmer for 5 minutes.
  4. For each serving, place sauce on plate; then mound rice in the center. Arrange shrimp around the rice. Garnish with diced sweet peppers, diced pineapple and TABASCO® Green Jalapeño Pepper Sauce.

Yield: 12-16 servings