GRILLED JUMBO SHRIMP WITH PLANTAIN BEIGNETS, FENNEL AND SWEET CORN PICCALILLI, FRISEE & A SMOKY GINGER SAUCE

Ingredients Weight Measure
Shrimp, 10/15 count, peeled, deveined, tails on, reserve shells 100 ea.
Bamboo skewers, soaked 20 ea.
Kosher salt to taste
Black pepper, freshly cracked to taste

Sauce

Ingredients Weight Measure
Shells from shrimp 100 ea.
TABASCO® brand Chipotle Pepper Sauce 2 cups
Tap water, cold 1 gal.
Vinegar, distilled 3 cups
Worcestershire sauce 2 cups
Honey 1 cup
Mangoes, pureed 2 ea.
Carrots, peeled and quartered 1 ea.
Sweet potato, peeled and quartered 1/2 ea.
Ginger, peeled and sliced 1/4 lb.
Garlic, minced 1/2 cup
Chili flakes 2 tsp.
Ancho chiles 2 ea.
Cinnamon 1 Tbsp.
Coriander 1 Tbsp.
Clove, whole 1 Tbsp.
Peppercorn, black 1 Tbsp.
Whipping cream, heavy 1 cup
Butter, unsalted 4 Tbsp.

Plantain Beignets

Ingredients Weight Measure
Plantains 6 ea.
Lemon, juiced 1 ea.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Half and half 1 cup
Flour 3 cups
Baking powder 2 Tbsp.
Eggs 3 ea.
Dark Caribbean rum 1/2 cup
Brown sugar 1 cup
Kosher salt 1 Tbsp.
Red pepper, crushed 1 tsp.
Oil for frying
Salt and pepper to taste

Fennel and Sweet Corn Piccalilli

Ingredients Weight Measure
Fennel bulbs, shaved thinly 3 ea.
Corn, kernels shaved off cob 12 ears
Onion, red, julienne 1 ea.
Red pepper, brunoised 1 ea.
White vinegar 3 cups
Sugar 2 cups
Pickling spice 3 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Red pepper, crushed 1 tsp.
Dijon mustard 9 Tbsp.
Itialian parsley, finely chopped 3 Tbsp.
Frisee, clipped, cleaned and dried 5 heads

Yucca Strips

Ingredients Weight Measure
Yucca roots, large 2 ea.
Oil for frying
Kosher salt to taste
Black pepper, cracked to taste

Method

  1. Put 5 shrimp each on soaked bamboo skewers and refrigerate until needed.
  2. For the Sauce, roast all of the shrimp shells in a 400°F oven for 10 minutes. Place shells and all other ingredients, except whipping cream and butter, into a large pot and reduce down to 1 qt.
  3. Pass the reduction through a chinois; this should yield 3 cups of liquid base. Put base into a medium-sized saucepan and cook over low-medium heat. Then mount it with heavy whipping cream and butter. Pull sauce off heat and reserve until needed.
  4. For the Plantain Beignets, clean plantains and discard the peel. Grate plantains into a medium-sized mixing bowl and add the juice of 1 lemon. In another bowl, mix ingredients remaining except oil until well combined. Add the plantain and lemon mixture to the batter. Mix well.
  5. Drop small, quarter-sized balls, formed with a spoon, into oil in fryer heated at 350°F. When beignets are golden brown, they are done. Carefully pull from grease, lay on paper towels and season with salt and pepper.
  6. For the Fennel and Sweet Corn Piccalilli, mix the first 4 ingredients in a medium-sized bowl. In a pan, bring the vinegar, sugar and pickling spice to a boil, then reduce heat to a simmer for 10 minutes. Strain the liquid over the vegetables and discard the pickling spice. Add the TABASCO® Original Red Sauce, crushed red pepper, Dijon mustard and parsley. Mix well. Let sit for at least 4 hours before serving. Mix the frisee and the piccalilli right before serving.
  7. For the Yucca Strips, clean the outer skin off of the yucca root using a vegetable peeler. Discard the skin. Using the vegetable peeler, cut from one end of the yucca to the other in long strips about 1" wide. Soak the strips in cold water for 1 hour before frying. Drop the yucca strips into oil in a 350°F deep fryer, and pull them out when golden brown and crispy. Lay on a towel and season with kosher salt and cracked black pepper.
  8. Season all shrimp with kosher salt and freshly cracked black pepper. Grill on both sides 1-1/2 to 2 minutes over medium to medium-hot heat, or until barely cooked through. Toss all shrimp in a large bowl with heated sauce.
  9. For each serving, in a hot serving bowl, place 3 seasoned beignets in the center. Fan 5 shrimp around beignets, with tails facing up. Place the piccalilli and frisee mixture directly on top of the beignets, with the shrimp still exposed in the front. Drizzle the rest of the sauce over the shrimp. Garnish with yucca strips and serve.

Yield: 20 servings