Shrimp Skewered On Sugar Cane With Red Bean Habanero Sauce

Recipe Ingredients

		Shrimp
16		Jumbo shrimp - peeled, deveined,
		Shells reserved for red bean sauce
8		Sugar cane - cut into 8" skewers
1/3 cup	78ml	Olive oil
1/3 cup	5.3g / 0.2oz	Fresh cilantro leaves - (packed)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Lime - juiced (small)
1 teaspoon	5ml	Tabasco brand Green Pepper Sauce
		Shrimp Stock
16		Shrimp shells - reserved from above
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Red onion - minced (small)
2/3		Celery stalk - diced finely
1/2		Carrot - diced finely (large)
2		Garlic cloves - minced
1 1/3 tablespoons	19ml	Tomato paste
1/4 cup	59ml	Light beer (such as Presidente or Corona)
1 1/8		Water
		Red Bean Habanero Sauce
1 1/3		Shrimp stock
1/2 cup	80g / 2.8oz	Dark red beans - soaked overnight in
		Water and drained
2 teaspoons	10ml	Achiote paste
1 teaspoon	5ml	Dark molasses
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Tabasco brand Habanero Pepper Sauce
1 teaspoon	5ml	Black peppercorns
1		Bay leaf
		For The Dish
2 tablespoons	30ml	Steamed white rice
12		Cilantro leaves - washed
1		Ripe mango - medium dice (small)
1 1/2		Green plantains - cut lengthwise on
		Mandolin and fried
2 2/3 cups	631ml	Spinach - washed, sauteed in
		Butter - and seasoned with
		Salt - to taste, and
		Freshly-ground black pepper - to taste

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.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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