Ingredients Jump to Instructions ↓

  1. 16 Jumbo shrimp - peeled, deveined, Shells reserved for red bean sauce

  2. 8 Sugar cane - cut into 8" skewers

  3. 1/3 cup 78ml Olive oil

  4. 1/3 cup 5 1/3g / 1/5oz Fresh cilantro leaves - (packed) Salt - to taste Freshly-ground black pepper - to taste

  5. 1 Lime - juiced (small)

  6. 1 teaspoon 5ml Tabasco brand Green Pepper Sauce Shrimp Stock

  7. 16 Shrimp shells - reserved from above

  8. 2 teaspoons 10ml Olive oil

  9. 1 teaspoon 5ml Red onion - minced (small)

  10. 2/3 Celery stalk - diced finely

  11. 1/2 Carrot - diced finely (large)

  12. 2 Garlic cloves - minced

  13. 1 1/3 tablespoons 19ml Tomato paste

  14. 1/4 cup 59ml Light beer (such as Presidente or Corona)

  15. 1 1/8 Water Red Bean Habanero Sauce

  16. 1 1/3 Shrimp stock

  17. 1/2 cup 80g / 2.8oz Dark red beans - soaked overnight in Water and drained

  18. 2 teaspoons 10ml Achiote paste

  19. 1 teaspoon 5ml Dark molasses Salt - to taste Freshly-ground black pepper - to taste

  20. 1 teaspoon 5ml Ground cumin

  21. 1 teaspoon 5ml Tabasco brand Habanero Pepper Sauce

  22. 1 teaspoon 5ml Black peppercorns

  23. 1 Bay leaf For The Dish

  24. 2 tablespoons 30ml Steamed white rice

  25. 12 Cilantro leaves - washed

  26. 1 Ripe mango - medium dice (small)

  27. 1 1/2 Green plantains - cut lengthwise on Mandolin and fried

  28. 2 2/3 cups 631ml Spinach - washed, sauteed in Butter - and seasoned with Salt - to taste, and Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the shrimp, in a blender, puree the olive oil, cilantro leaves, salt and pepper, limes and Tabasco brand Green Pepper Sauce. Place the shrimp in a stainless steel bowl and pour the mixture over them. Cover and allow to marinate at least two hours. Remove shrimp and discard marinade. Skewer 2 shrimp on each piece of sugar cane. To make the shrimp stock, in a stock pot on high heat, saute the shrimp shells in the olive oil until red and crackling. Add the red onion, carrot, celery and garlic and saute 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. To make Red Bean Habanero sauce, bring shrimp stock and beans to boil together in medium sauce pan. Reduce heat to simmer and allow beans to cook until very soft, at least one 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 brand Habanero Pepper Sauce. Strain through medium strainer. Hold sauce hot for final presentation. Grill shrimp skewers on hot grill, preferably wood-burning. Pack 1/2 cup rice in ring mold and top with some of sauteed 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 mango and cilantro leaves. This recipe yields 4 servings.


Send feedback