ELECTRIC HABANERO SEAFOOD WITH RED BELL PEPPER PUREE AND TROPICAL FRUIT SALSA

Tropical Fruit Salsa

Ingredients Weight Measure
Mangoes, small dice 2 ea.
Papayas, small dice 2 ea.
Small cantaloupe, small dice 1 ea.
Red bell peppers, small dice 2 ea.
Green bell peppers, small dice 2 ea.
Red onion, minced 1 ea.
Parsley, chopped 2 Tbsp.
Salt and pepper to taste

Red Bell Pepper Puree

Ingredients Weight Measure
Red peppers, roasted, peeled, seeded, and chopped 4 ea.
TABASCO® brand Habanero Sauce 1 Tbsp.
Salt and pepper to taste

Risotto

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 2 Tbsp.
Fish stock 10 cups
Cream 2 cups
White onions, minced 2 ea.
Butter 4 oz.
Arborio Rice 2 lbs.
Shrimp, 21-25 count, sautéed and diced 2 lbs.
Small scallops (or large scallops diced) sautéed 1 lb.
Parsley, chopped 1/4 cup

Method

  1. Combine first 8 ingredients for salsa.
  2. Puree roasted peppers in a blender, add TABASCO® Habanero Sauce, salt and pepper. Adjust consistency with water if needed; reserve puree.
  3. Combine TABASCO® Habanero Sauce, stock and cream and bring to a simmer; keep hot until used. Sweat onions in butter; add rice and cook over medium heat until rice is coated in butter and has a toasty aroma. Add the hot stock, a quart at a time, stirring constantly, waiting to stir in additional stock, until the liquid is totally absorbed. Continue adding stock until rice is cooked al dente and all stock is used.
  4. To serve, place risotto in warm bowl and garnish with the parsley, red pepper puree, cooked seafood and tropical salsa.

Yield: 20 servings