TABASCO® CHIPOTLE SAUCE BUTTER–POACHED SHRIMP OVER WARM CORN SALAD
yield: 18 servings
Ingredients
Weight
Measure
Corn on the cob
10 ea.
Blend oil
1/3 cup
Red onions, diced
2 ea.
Red bell peppers, diced
2 ea.
Lemon
1 ea.
Cilantro, chopped
2 bunches
Salt
pinch
Black pepper
pinch
Butter, unsalted
2 lbs.
TABASCO® brand Chipotle Pepper Sauce
3 oz.
Shrimp, jumbo, peeled, deveined, tail on
3 lbs.
Method
1
Roast corn for 25 minutes at 325°F. Remove corn from cob.
2
Heat oil in sauté pan; caramelize onions, peppers and corn. Remove from heat; squeeze lemon over mixture. Add chopped cilantro; season with salt and pepper to taste.
3
In a sauce pot, heat TABASCO® Chipotle Pepper Sauce over medium heat. Slowly add butter a few pieces at a time while constantly whisking sauce. Once butter is fully incorporated, heat sauce to 180°F.
4
Transfer sauce into pot large enough to cook shrimp. Add shrimp and cook over medium heat until fully cooked (about 5 minutes).
5
Spoon a serving of corn salad onto plate and top with a serving of shrimp and sauce. Garnish with whole cilantro leaves. Serve warm.
