Ingredients Weight Measure
Shrimp, jumbo, 16/20 count 60 ea.
Skewers 24 ea.
Oil, 80/20 blend 2 oz.
Salt and pepper to taste

TABASCO®-Tomato Sauce

Ingredients Weight Measure
Butter, unsalted 1 Tbsp.
Onion, large, diced 1 ea.
Garlic, chopped 1 Tbsp.
Shallots, chopped 1 Tbsp.
Salt 2 tsp.
Pepper 1 tsp.
Cilantro, chopped 1 bunch
Tequila 4 oz.
Tomatoes, diced 12 ea.
TABASCO® brand Original Red Sauce 2 Tbsp.

Chipotle Cake

Ingredients Weight Measure
Whole milk 2 qt.
Butter, unsalted 8 oz.
Polenta 2 cups
Chipotle peppers, diced 2 ea.
TABASCO® brand Chipotle Pepper Sauce 1 oz.
Salt 2 tsp.
Pepper 1 tsp.
Oil, 80/20 blend 1 Tbsp.

Garlic Spinach

Ingredients Weight Measure
Spinach leaves, washed, trimmed 4-1/2 lbs.
Garlic, chopped 2 Tbsp.
Salt 2 tsp.
Pepper 1 tsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Oil, 80/20 blend 1 Tbsp.


Ingredients Weight Measure
Cilantro, chopped 1 bunch


  1. For the Shrimp, use 2 skewers to skewer together 5 shrimp so skewers are parallel and shrimp are uniformly lined.
  2. Brush shrimp with oil, and season with salt and pepper. Repeat, until 12 skewers are prepared.
  3. Grill shrimp until opaque, approximately 3 minutes on each side. Reserve warm.
  4. For the TABASCO®-Tomato Sauce, heat a large pot over medium-high heat. Add butter. When butter begins to melt, add onions, garlic and shallots. Add salt and pepper. Sauté until translucent.
  5. Add cilantro, tequila, tomatoes and TABASCO® Original Red Sauce. When simmering, reduce heat to medium. Simmer until tomatoes break apart, approximately 1 hour. Reserve warm.
  6. For the Chipotle Cake, in a medium-size pot over medium heat, bring milk and butter to simmer. When butter melts, add polenta, chipotles, TABASCO® Chipotle Pepper Sauce, salt and pepper. Stir constantly, until mixture becomes thick.
  7. Pour mixture into a half sheet pan lined with parchment paper, and cool. When cool, use a 3-inch ring mold to cut out 12 cakes. Heat pan over medium-high heat. Add oil, and sear cakes on both sides until browned and hot. Reserve warm.
  8. For the Garlic Spinach, in a large skillet over medium heat, add spinach, garlic, salt, pepper, TABASCO® Garlic Pepper Sauce and oil. Sauté until spinach is just cooked. Drain spinach of excess moisture using paper towels. Reserve warm.
  9. For each serving, ladle 4-oz. sauce onto plate. Swirl plate, so that the sauce covers the bottom. Separate spinach evenly among the plates. Place one chipotle cake on each bed of spinach. Pull shrimp off skewers and place 3 shrimp around each cake. Cross 2 remaining shrimp on top of cake. Garnish with chopped cilantro.

Yield: 12 servings