Caribbean Orzo Medley

Ingredients Weight Measure
Orzo pasta, precooked 6 cups
Mango, fresh, small dice 1 cup
Pine nuts, chopped 2 cups
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Sun-dried yellow tomatoes 1/3 cup
Coconut, toasted, shredded 1/3 cup
Extra virgin olive oil 1/3 cup
Pecorino Romano cheese, grated 2/3 cup
Cilantro, fresh fine dice 3 Tbsp.

Chipotle Shrimp

Ingredients Weight Measure
Shrimp, 21/25 count, peeled and deveined 36 ea.
Pancetta bacon, sliced thin 36 slices
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Papaya puree, fresh 1 cup
Espresso coffee 1 cup
Honey 1/4 cup
Butter, unsalted, soft 1 cup

Sweet Potato Garnish

Ingredients Weight Measure
Sweet potato, large, peeled 1 ea.
Vegetable oil for frying


  1. For Caribbean Orzo Medley, combine all ingredients, except the cilantro, and bake in a 2"-deep baking pan at 350°F for 8 minutes. Fold in the cilantro and keep hot for service.
  2. For Chipotle Shrimp, wrap each shrimp with a slice of the pancetta bacon; secure bacon using a toothpick. In a large skillet over medium heat, sauté each shrimp for 2 minutes on each side.
  3. Add the TABASCO® Chipotle Pepper Sauce, papaya puree, espresso and honey. Continue to cook for 2 more minutes. Whisk in the butter and stir until melted. Remove toothpicks from shrimp and set aside.
  4. For the Sweet Potato Garnish, slice the sweet potato using the four side blade of a mandoline. Deep-fry slices in vegetable oil until crisp.
  5. To plate, using a ring mold, place 3 oz. orzo medley in the center of each plate. Place 3 shrimp next to the pasta and ladle the remaining sauce over shrimp. Garnish with sweet potato crisp and serve.

Yield: 12 servings