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GRILLED JUMBO SHRIMP SERVED OVER A SPICY CRAWFISH POTATO SALAD AND TOPPED WITH A PEPPERY CITRUS GLAZE
yield: 12 servings
Recipe created by John Franke, 2002 winner of the TABASCO® Brand Annual Hottest Chef Professional Division Grand Prize and Dallas Area Concept Chef for Pappadeaux's Seafood Kitchen.
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Spicy Crawfish Potato Salad
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Baby "B" size red potatoes
|  | 7 lbs.
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| | Water
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| | 1-1/2 gals. |
| | Crawfish tails
| | 1 lb.
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| | Celery, small dice
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| | 3 stalks ea. |
| | Red onion, medium, small dice
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| | 1 ea. |
| | Green bell pepper, small dice
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| | 1 ea. |
| | Red bell pepper, small dice
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| | 1 ea. |
| | Mayonnaise
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| | 3 cups |
| | Red wine vinegar
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| | 1/4 cup |
| | Fresh parsley, chopped
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| | 2 Tbsp. |
| | Coarse ground black pepper
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| | 1 Tbsp. |
| | Kosher salt
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| | 2 Tbsp. |
| | Original TABASCO® brand Pepper Sauce
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| | 3-1/2 Tbsp. |
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Peppery Citrus Glaze
| | Ingredients | | Weight | | Measure |
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| | Pineapple juice
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| | 1-1/2 cups |
| | Fresh orange juice
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| | 1-1/2 cups |
| | Fresh lime juice
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| | 2 Tbsp. |
| | Bay leaves
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| | 3 ea. |
| | Ground ginger
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| | 1/8 tsp. |
| | Soy sauce
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| | 1/4 cup |
| | Balsamic vinegar
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| | 1 Tbsp. |
| | TABASCO® brand Green Jalapeño Pepper Sauce
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| | 2 Tbsp. |
| | Kosher salt
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| | 1 Tbsp. |
| | Whole black peppercorns
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| | 1 Tbsp. |
| | Honey
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| | 1 Tbsp. |
| | Unsalted butter
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| | 6 Tbsp. |
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Grilled Jumbo Shrimp
| | Ingredients | | Weight | | Measure |
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| | Spicy crawfish potato salad
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| | 1-1/2 gallons |
| | Shrimp, peeled, deveined and marinated in a mixture of fresh herbs and olive oil
| | 5 lbs.
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| | Kosher salt and coarse black pepper
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| | as needed |
| | Peppery Citrus Glaze
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| | 1 cup |
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Garnishes
| | Ingredients | | Weight | | Measure |
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| | Whole crawfish, boiled in a mixture of water and Original TABASCO® brand Pepper Sauce
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| | 15 ea. |
| | Fresh parsley
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| | 1/2 bunch |
| | Chopped parsley
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| | 4 Tbsp. |
| | Fresh chives, 4" long
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| | 45 ea. |
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Method
| 1 | | To prepare Spicy Crawfish Potato Salad, wash potatoes under cold water to wash off any excess dirt. Place potatoes and water in large stock pot and bring to a boil over high heat. Allow to cook for 1 hour and 10 minutes or until slightly soft. |
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| 2 | | Remove from heat, strain off water and allow potatoes to cool at room temperature for 30 minutes. |
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| 3 | | Once cool, cut in pieces that are approximately 1/2" cubes and place them in a large mixing bowl. Add the remainder of ingredients to the potatoes all at once and mix well with a rubber spatula. Set aside until ready to use or place in refrigerator for use at a later time. *Allow the potato salad to sit for at least 1 hour to help the flavors combine before serving. |
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| 4 | | To prepare Peppery Citrus Glaze, place all ingredients except for the butter in a small sauce pot. Place over high heat and bring to a boil. |
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| 5 | | Cube the butter into 1/2" cubes. |
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| 6 | | Continue to boil until liquid has become syrupy or nappe. This should take about 15 minutes. |
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| 7 | | Remove from the heat and whisk in the butter until fully melted and incorporated. Strain through a fine mesh strainer and leave at room temperature until ready to use. |
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| 8 | | To prepare the Shrimp, season the marinated shrimp with salt and pepper and grill over a medium heat on both sides until fully cooked. |
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| 9 | | To prepare Garnishes, boil whole crawfish in water and Original TABASCO® Pepper Sauce (amount will depend on desired spice level). |
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| 10 | | For each serving, spoon about 1 cup of potato salad onto each plate. Top each plate of potato salad with 6 grilled shrimp piled high. Drizzle about 1 Tbsp. of citrus glaze over the shrimp and onto the plate. |
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| 11 | | Finish dish with a sprig of fresh parsley, chopped parsley on the entire plate, 3 fresh chives coming out of the top, and 1 boiled crawfish. |
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| 12 | | Serve immediately and enjoy. Serve with Original TABASCO® Pepper Sauce on the side for those in need of some more flare! |
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