Ingredients Weight Measure
Olive oil 8 oz.
Fresh cilantro leaves 1 cup, packed
Salt and freshly ground black pepper to taste
Limes, juiced 2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Jumbo shrimp, peeled and deveined, reserve shells for red bean sauce 48 ea.
Sugar cane, cut into 8" skewers 24 ea.

Shrimp Stock

Ingredients Weight Measure
Shrimp shells, reserved from above 48 ea.
Olive oil 2 Tbsp.
Red onion, medium, minced 2 ea.
Carrots, large, diced finely 1 ea.
Celery, diced finely 2 stalks
Garlic cloves, fresh, minced 6 ea.
Tomato paste 2 oz.
Light beer (such as Presidente or Corona) 1/2 bottle
Water 3-1/2 qts.
Black peppercorns 1 Tbsp.
Bay leaf 1 ea.

Red Bean Habanero Sauce

Ingredients Weight Measure
Shrimp stock 2 qts.
Dark red beans, soaked overnight in water and drained 14 oz.
Achiote paste 2 Tbsp.
Dark molasses 1 Tbsp.
Cumin 1 Tbsp.
Salt and freshly ground black pepper to taste
TABASCO® brand Habanero Sauce 1 + Tbsp.

For the Dish

Ingredients Weight Measure
Steamed white rice 6 Tbsp.
Spinach, washed and sautéed in butter, seasoned with salt and pepper 4 lbs.
Green plantains, cut lengthwise on mandoline and fried 4 ea.
Ripe mango, medium dice 2 ea.
Cilantro leaves, washed 36 ea.


  1. To make the Shrimp, in a blender, puree the olive oil, cilantro leaves, salt and pepper, lime juice and TABASCO® Green Jalapeño Pepper Sauce. Place the shrimp in a nonreactive bowl and pour the mixture over them. Cover and allow to marinate at least 2 hours. Remove shrimp and discard marinade. Skewer 2 shrimp on each piece of sugar cane.
  2. To make the Shrimp Stock, in a stock pot on high heat, sauté the shrimp shells in the olive oil until red and crackling. Add the red onions, carrots, celery and garlic and sauté for 3 minutes. Add tomato paste and stir constantly until browned slightly. Deglaze with the beer and allow to reduce to almost dry. Add water and allow stock to come to a boil. Reduce heat to simmer and add black peppercorns and bay leaf. Simmer for 1/2 hour and strain through fine strainer.
  3. To make Red Bean Habanero sauce, bring shrimp stock and beans to boil together in medium saucepan. Reduce heat to simmer and allow beans to cook until very soft, at least 1 hour. Remove from heat and puree beans and stock together in stock pot with hand blender. With remaining shrimp stock, adjust consistency of sauce to just slightly thicker than a pureed soup. Add achiote paste, molasses, cumin, salt and pepper, and TABASCO® Habanero Sauce. Strain through medium strainer. Hold sauce hot for final presentation.
  4. Grill shrimp skewers on hot grill, preferably wood-burning. For each serving, pack 1/2 cup rice in ring mold and top with some of sautéed spinach. Spoon some of red bean sauce around rice; place shrimp, still on skewers, across top of spinach. Push ends of the fried plantains into rice and garnish plate with mangoes and cilantro leaves.

Yield: 12 servings