Shrimp Skewered On Sugar Cane With Red Bean Habanero Sauce

Directions

1. 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 steel bowl and pour the mix over them. Cover and allow to marinate at least two hrs. Remove shrimp and throw away marinade. Skewer 2 shrimp on each piece of sugar cane.
2. To make the shrimp stock, in a stock pot on high heat, saute/fry the shrimp shells in the extra virgin olive oil till red and crackling. Add in the red onion, carrot, celery and garlic and saute/fry for 3 min. Add in tomato paste and stir constantly till browned slightly. Deglaze with the beer and allow to reduce to almost dry. Add in water and allow stock to come to a boil. Reduce heat to simmer and add in black peppercorns and bay leaf. Simmer for 1/2 hour and strain through fine strainer.
3. 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 till 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 in achiote paste, molasses, cumin, salt and pepper, and Tabasco brand Habanero Pepper Sauce. Strain through medium strainer. Hold sauce warm for final presentation.
4. Grill shrimp skewers on warm grill, preferably wood-burning. Pack 1/2 c. 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.
5. This recipe yields 4 servings.