TABASCO® Charred Tomato Marinated Shrimp

Ingredients Weight Measure
Tomatoes, large, vineripe, sliced in half, seeded 3 ea.
Extra virgin olive oil 1/2 cup
Curry powder 2 Tbsp.
Garlic, roasted, pureed 1/2 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Balsamic vinegar 2 Tbsp.
Tomato paste 2 Tbsp.
Chicken stock 1 cup
Salt and pepper to taste
Shrimp, jumbo, 16/20 count, peeled, deveined, tails on 60 ea.

Shrimp Mousse Pancake

Ingredients Weight Measure
Eggs 5 ea.
Buttermilk 1-1/2 cups
All-purpose flour 1-1/2 cups
Baking powder 1 Tbsp.
Cilantro, chopped 1/2 cup
Salt and pepper to taste
Shrimp, jumbo, 16/20 count, peeled, deveined 3/4 lb.
Heavy cream 1 cup
Salt 2 pinches
Pepper, ground 1 pinch

Fire-Grilled Caesar Coulis

Ingredients Weight Measure
Romaine 1 head
Extra virgin olive oil, divided 3/4 cup
Salt and pepper to taste
Bacon slices, chopped 10 ea.
Vidalia onion, sliced 1 ea.
Anchovies 8-10 ea.
Lemons, juice of 3 ea.
Heavy cream 1 pt.
Garlic, roasted 3/4 cup
Chicken stock 1 pt.
Cream cheese 8 oz.
Parmesan, grated 1 cup

Cilantro Oil

Ingredients Weight Measure
Olive oil 2 cups
Cilantro 2-1/2 cups
Salt 1 pinch

TABASCO®-Scented Pickled Tropical Fruit Salad

Ingredients Weight Measure
Water 2 cups
Rice wine vinegar 3/4 cup
Sugar 1/2 cup
Kosher salt 2 Tbsp.
Cloves 2 ea.
Black pepper, ground 2 tsp.
Ginger, pickled 4 tsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Papaya, seeded, diced 2 cups
Mango, diced 1 cup
Pineapple, gold, diced 1 cup
Seedless red grapes, halved 1 cup
Peaches, seeded, diced 1 cup


  1. For the Marinated Shrimp, toss the sliced tomatoes with olive oil, curry powder, and roasted garlic puree until thoroughly coated.
  2. Sear the tomatoes on a really hot cast iron surface skin-side down, until they are blackened or charred, approximately 1-2 minutes. Remove the tomatoes from the heat. Chop into bite-size pieces and place in a small saucepan.
  3. Add TABASCO® Sauce, vinegar, tomato paste and chicken stock. Season with salt and pepper. Simmer on low for 30 minutes.
  4. Remove from heat and puree mixture in a blender. Put back on the stove and simmer on low until it has the consistency of barbeque sauce. Cool. Set aside 1/2 cup of marinade. Toss shrimp with remaining marinade and refrigerate for 2 hours.
  5. For the Pancake batter, whisk the eggs and buttermilk together until smooth. Add the flour, baking powder and cilantro and whisk until just blended. Season with salt and pepper.
  6. For the Shrimp Mousse, in a food processor, puree the shrimp for 2-3 minutes. Scrape down the sides with a rubber spatula and puree again for 1-2 minutes. Scrape down the sides again. While the machine is running, gradually add the cream, salt and pepper and blend until smooth. Whisk the mousse into the pancake batter until well blended and refrigerate for 1 hour.
  7. Spray or oil 12 4" ring molds with vegetable spray or olive oil. Place 5 each of the marinated shrimp in the molds, fanned with the tails sticking outward.
  8. Using a pastry bag, pipe the shrimp mousse pancake batter on and around the shrimp in the mold, until everything is covered except the tails, which will be sticking out. Bake in a 350°F convection oven for 8-10 minutes, or until pancake feels firm in the middle.
  9. Let cool slightly. Rim the edges with a paring knife and gently push the pancake up over the mold, being careful not to tear the tails. Keep warm until dish is assembled.
  10. For the Fire-Grilled Caesar Coulis, toss the romaine with half of the olive oil until evenly coated. Season with salt and pepper. Grill quickly over a hot fire until wilted. Set aside.
  11. In a saucepan over medium-high heat, cook the bacon until just done (about 3 minutes). Add the onions and cook until soft. Add the anchovies, lemon juice, cream, roasted garlic and stock. Simmer for 30 minutes on low heat. In a blender, in small batches, puree the mixture with the cream cheese and grilled romaine. Strain through a fine mesh sieve. Put mixture back in the blender with Parmesan and puree until smooth.
  12. For the Cilantro Oil, puree ingredients in a blender for 2 minutes and strain.
  13. For the TABASCO®-Scented Pickled Tropical Fruit Salad, combine the first 8 ingredients in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer another 5 minutes. Pour hot liquid mixture over the diced fruit. Let stand at room temperature for 30 minutes. Remove fruit from brine with a slotted spoon.
  14. For each serving, place 1 warm shrimp pancake in the center of the plate. Drizzle 1 oz. of warm coulis around the plate. Top the pancake with some of the pickled fruit and drizzle a little of the cilantro oil around the plate. Brush the edge of the pancake with a little of the reserved marinade and serve immediately.

Yield: 12 servings