Ingredients Weight Measure
Chayote squash (mirliton) 8 ea.
Mayonnaise 6 oz.
Honey 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 2 Tbsp. + as needed
White vinegar 1 Tbsp.
Sugar 1 Tbsp.
Mustard powder 1 Tbsp.
Crab stock 6 cups
Shrimp stock 2 cups
Polenta, coarse 1-1/2 cups
Cream cheese, softened 6 oz.
Backfin lump crabmeat 1 lb.
TABASCO® brand Chipotle Pepper Sauce, divided 1-1/2 oz. + as needed
Salt to taste
U10 Shrimp, head & tail on, peeled, deveined 60 ea.
Butter, salted, cold, divided 1 lb.
Garlic, minced 2 Tbsp.
Tomato puree 1 cup
White wine 4 oz.
Lemon juice 2 oz.
Fresh rosemary sprigs 10 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Worcestershire sauce 4 oz.
Parsley, chopped 3 Tbsp.
Green onion, sliced 3 Tbsp.
Paprika 2 oz.


  1. De-seed and shred mirliton on a mandoline.
  2. Mix mayonnaise, honey, 2 Tbsp. TABASCO® Green Jalapeño Pepper Sauce, white vinegar, sugar and mustard powder in a bowl. Mix mirliton into the above mixture and toss well. Refrigerate for 1 hour.
  3. Bring crab and shrimp stocks to boil then slowly whisk in polenta. Simmer and stir for 5-10 minutes until very thick.
  4. Stir in cream cheese, crabmeat and 1-1/2 oz. TABASCO® Chipotle Pepper Sauce and simmer for 2 more minutes, stirring constantly. Adjust taste with salt.
  5. Sauté shrimp in a hot skillet or rondeau with 4 oz. butter and a pinch of salt for 20 seconds on one side; then add garlic and sauté for 20 seconds on opposite side.
  6. Add remainder of ingredients to pan except 12 oz. cold butter. Simmer for 1-1/2 minutes; then remove shrimp from pan. Discard rosemary and whisk in remaining butter vigorously.
  7. In each large pasta bowl, spoon or mold 6 oz. "crab and corn grits" directly into the center of the plate. Arange 5 shrimp in a carousel pattern, head up, around the grits. Pour sauce all over shrimp and grits. Garnish with 3-4 oz. mirliton slaw directly over the grits. Garnish the rim of the plate by alternating dashes of TABASCO® Chipotle Pepper Sauce and TABASCO® Green Jalapeño Pepper Sauce.

Yield: 12 servings