TABASCO®-Spiced Shrimp

Ingredients Weight Measure
Shrimp, 16/20 count, peeled,deveined 36 ea.
Lemon juice 2 oz.
TABASCO® brand Original Red Sauce 2 oz.
Olive oil 2 oz.
Paprika 4 Tbsp.
Chili powder 1 Tbsp.
Cumin, ground 2 tsp.
Coriander, ground 4 tsp.
Garlic, granulated 1 tsp.
Salt 2 tsp.
White pepper 1 tsp.

Potato Hash

Ingredients Weight Measure
Potatoes, peeled, shredded 2 lbs.
Yellow onion, diced 2 oz.
Green bell pepper, seeded, diced 2 oz.
Celery, diced 2 oz.
Garlic, minced 1 Tbsp.
Eggs 6 ea.
Salt 2 tsp.
Black pepper 1 tsp.
Olive oil 1 oz.


Ingredients Weight Measure
Sour cream 1 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Lemon juice 1 Tbsp.
Salt 1/2 tsp.

Roasted Corn Salad

Ingredients Weight Measure
Ears of corn, roasted, kernels cut off 6 ea.
Red bell pepper, medium, seeded, diced 1 ea.
Poblano pepper, seeded, diced 1 ea.
Olive oil 1 oz.
Rice vinegar 1/2 oz.
Salt and pepper to taste

Mango Sauce

Ingredients Weight Measure
Mangoes, peeled, seeded 2 ea.
Lemon juice 1 tsp.
Olive oil 1 oz.
Rice vinegar 1 oz.
Shallots 1 Tbsp.
Salt and white pepper to taste

Field Greens

Ingredients Weight Measure
Mesclun mix 6 cups


  1. To prepare TABASCO® Spiced Shrimp, place the shrimp in a medium-sized bowl; set aside for use later. Combine the juice, TABASCO® Sauce and oil and pour over the shrimp. Combine the dry shrimp ingredients and toss with the shrimp to coat. Marinate for 10 to 15 minutes before cooking. Heat a large skillet over medium-high heat, place shrimp in the pan in single layer. Cook on 1 side for 3 minutes; turn and cook for another minute. Reserve warm until ready to serve.
  2. To prepare Potato Hash, combine all hash ingredients, except oil, in a medium-sized bowl. Heat oil, in a 10" skillet, until almost smoking. Pour the potato mixture into the oiled skillet and spread to cover the skillet. Remove from the stovetop and finish in a 400°F oven for about 20 minutes or until hash is browned on top. Remove from oven and allow to cool. Remove from the skillet and place on plate. Cut into 12 portions. Reserve warm until needed.
  3. To prepare TABASCO® Cream, combine all cream ingredients in bowl and whisk. Reserve chilled until needed.
  4. To prepare Roasted Corn Salad, combine all salad ingredients in a medium-sized bowl. Reserve at room temperature until ready to serve.
  5. To prepare Mango Sauce, place all sauce ingredients except salt and pepper in a blender or food processor fitted with steel blade and process until smooth. Season to taste with salt and pepper.
  6. For each serving, place about 1/2 cup Field Greens in the center of a 9" plate. Place Potato Hash leaning on the greens. Drizzle the Mango Sauce around the potato and greens. Place a dollop of TABASCO® Cream on top of the potato. Arrange the TABASCO®-Spiced Shrimp around the cream. Top the greens with the Roasted Corn Salad.

Yield: 12 servings