MANGO-GLAZED SHRIMP WITH SPICED PLANTAINS AND MINTED CHIMICHURRI

Plantains

Ingredients Weight Measure
Yellow plantains, peeled, cut into thirds 8 ea.
Cumin, ground 4 Tbsp.
Coriander, ground 2-1/2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Salt as needed
Olive oil as needed

Chimichurri

Ingredients Weight Measure
Garlic cloves 10 ea.
Spearmint sprigs, leaves only 2-1/2 ea.
Flat leaf parsley 1/4 bunch
Virgin olive oil 1 cup
Rice vinegar 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Salt to taste

Mango Glaze

Ingredients Weight Measure
Mangoes 4 ea.
Limes 3 ea.
TABASCO® brand Habanero Sauce 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Salt to taste

Shrimp

Ingredients Weight Measure
Gulf shrimp, 10/15 count, head on 45 ea.

Garnishes

Ingredients Weight Measure
Frisee 1 head
Red bell pepper, julienne 1 ea.

Method

  1. Coat plantains in seasonings and roast at 400°F for 10 minutes, or until golden and fork tender.
  2. For Chimichurri, combine all ingredients in blender and puree until smooth and bright green.
  3. For Mango Glaze, combine all ingredients in blender and puree until smooth. Strain through a medium sieve.
  4. Season Shrimp and marinate in Mango Glaze for 30 minutes.
  5. Grill shrimp and baste with mango glaze.
  6. Serve 3 Shrimp per plate with roasted plantains. Garnish each plate with 3 leaves of frisee and julienne peppers. Drizzle chimichurri around plate.

Yield: 15 servings