TABASCO® CHIPOTLE SAUCE BUTTER–POACHED SHRIMP OVER WARM CORN SALAD

Ingredients Weight Measure
Corn on the cob 10 ea.
Blend oil 1/3 cup
Red onions, diced 2 ea.
Red bell peppers, diced 2 ea.
Lemon 1 ea.
Cilantro, chopped 2 bunches
Salt pinch
Black pepper pinch
Butter, unsalted 2 lbs.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Shrimp, jumbo, peeled, deveined, tail on 3 lbs.

Method

  1. Roast corn for 25 minutes at 325°F. Remove corn from cob.
  2. Heat oil in sauté pan; caramelize onions, peppers and corn. Remove from heat; squeeze lemon over mixture. Add chopped cilantro; season with salt and pepper to taste.
  3. In a sauce pot, heat TABASCO® Chipotle Pepper Sauce over medium heat. Slowly add butter a few pieces at a time while constantly whisking sauce. Once butter is fully incorporated, heat sauce to 180°F.
  4. Transfer sauce into pot large enough to cook shrimp. Add shrimp and cook over medium heat until fully cooked (about 5 minutes).
  5. Spoon a serving of corn salad onto plate and top with a serving of shrimp and sauce. Garnish with whole cilantro leaves. Serve warm.

Yield: 18 servings