Ingredients Weight Measure

Casino filling

Ingredients Weight Measure
Bacon, finely diced 1 lb.
Green peppers, finely diced 8 oz.
Red peppers, finely diced 8 oz.
Yellow peppers, finely diced 8 oz.
Red onions, finely diced 8 oz.
TABASCO® brand Garlic Pepper Sauce 1/2 tsp.
Parmesan cheese 8 oz.
Breadcrumbs, fresh ground 1 qt.

Avery Sauce

Ingredients Weight Measure
Eggs 3 ea.
Mayonnaise 1 cup
TABASCO® brand Habanero Sauce 1/2 tsp.
TABASCO® brand Original Red Sauce 1/4 tsp.

Caribbean-Style Salsa

Ingredients Weight Measure
Papayas 2 ea.
Mangos 2 ea.
Plantains 2 ea.
Kiwis 5 ea.
Strawberries 5 ea.
Butter 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.


Ingredients Weight Measure
Shrimp, 16/20 count 60 ea.


  1. To make the Casino Filling, sauté the bacon in a 4-qt. preheated sauté pan until brown. Remove half of the fat. Add peppers and onions and sauté until warm — do not brown. Deglaze with TABASCO® Garlic Pepper Sauce. Fold in Parmesan cheese and fresh breadcrumbs. Cool and set aside.
  2. To make the Avery Sauce, mix the eggs completely and fold in the mayonnaise. Add the TABASCO® Habanero Sauce and the TABASCO® Original Red Sauce and mix together. Cover and place in a refrigerator.
  3. To make the Caribbean-Style Salsa, small dice the papayas, mangos, plantains, kiwis and strawberries. Melt the whole butter in a 4-qt. sauté pan and add fruit. When fruit is just warm, deglaze with the TABASCO® Green Jalapeño Pepper Sauce. Cover and set aside.
  4. To make the Shrimp, peel, clean and drain the raw shrimp. Butterfly the shrimp and stuff with the Casino Filling. Place the shrimp on a greased pan and cook at 350°F for 5 minutes.
  5. Remove from the oven and coat each shrimp with the Avery Sauce. Place under a broiler and finish cooking until the Avery Sauce is golden brown.
  6. For each serving, place 1 tsp. salsa per shrimp on a warmed plate. Set 5 cooked shrimp half on the salsa, to partially cover the salsa.

Yield: 12 servings