Ingredients Weight Measure
Shrimp, U-15, peeled, deveined, tails on 60 ea.
Whole butter
Light rum

Hellfire Sauce

Ingredients Weight Measure
Garlic, chopped 1 oz.
Ginger, chopped 1 oz.
Whole butter 1 oz.
Spanish onion, fine dice 6 oz.
Green pepper, fine dice 6 oz.
Red pepper, fine dice 3 oz.
Habanero pepper, seeded 1 ea.
TABASCO® brand Habanero Sauce 2 oz.
Light rum 3 oz.
Limes, juice and zest of 2 ea.
Lemons, juice and zest of 2 ea.

Black Rice

Ingredients Weight Measure
Spanish onion, small dice 4 oz.
Oil 1 oz.
Rice 16 oz.
Reserved liquid from cooking black beans 32 oz.
Thyme, dried 1 Tbsp.
Oregano, dried 1 Tbsp.
Cayenne pepper 1/8 tsp.
Cumin 1 Tbsp.
Salt and pepper to taste
Cilantro, fresh, chopped 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.


Ingredients Weight Measure
Mango puree, for garnish as needed


  1. Sauté shrimp in whole butter. Deglaze with light rum. Add Hellfire Sauce.
  2. To make Hellfire Sauce, aromatize garlic and ginger in butter. Add onions, peppers and TABASCO® Habanero Sauce and cook until onions are translucent. Deglaze with rum. Add fruit juices and zest. Puree and check for seasonings.
  3. To make Black Rice, sauté onions in 1 oz. oil until translucent. Add rice and coat with oil. Add black bean juice, thyme, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil, cover and simmer for 18 minutes. When rice is done, add cilantro and TABASCO® Green Jalapeño Pepper Sauce and serve immediately.
  4. To serve, place Black Rice in middle of each plate. Surround with Shrimp and Hellfire Sauce. Lace plate with mango puree.

Yield: 12 servings