Login to Save Like

Ingredients

• 16 x jumbo shrimp peeled, deveined,
•     shells reserved for red bean sauce
• 8 x sugar cane cut into 8" skewers
• 1/3 c. extra virgin olive oil
• 1/3 c. fresh cilantro leaves - (packed)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 sm lime juiced
• 1 tsp Tabasco brand Green Pepper Sauce
• 16 x shrimp shells reserved from above
• 2 tsp extra virgin olive oil
• 1 sm red onion chopped
• 2/3 x celery stalk diced finely
• 1/2 lrg carrot diced finely
• 2 x garlic cloves chopped
• 1 1/3 Tbsp. tomato paste
• 1/4 c. light beer (such as Presidente or possibly Corona)
• 1 1/8 quart water
• 1 1/3 pt shrimp stock
• 1/2 c. dark red beans soaked overnight in
•     water and liquid removed
• 2 tsp achiote paste
• 1 tsp dark molasses
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 tsp grnd cumin
• 1 tsp Tabasco brand Habanero Pepper Sauce
• 1 tsp black peppercorns
• 1 x bay leaf
• 2 Tbsp. steamed white rice
• 12 x cilantro leaves washed
• 1 sm ripe mango medium dice
• 1 1/2 x green plantains cut lengthwise on
•     mandolin and fried
• 2 2/3 c. spinach washed, sauteed in
•     Butter and seasoned with
•     Salt to taste, and
•     Freshly-grnd black pepper to taste

Description

To Make The Shrimp, In A Blender, Puree The Extra Virgin Olive Oil, Cilantro Leaves, Salt And Pepper, Limes And Tabasco Brand Green Pepper Sauce. Place The Shrimp In A Stainless…

Cook Eat Share