Grilled Shrimp Kabob’s with Mango Black Bean Salsa
Janet Barton – 2nd place in the Tabasco Tex-Mex Recipe Challenge
1 lb. large shrimp, peeled, cleaned, tails intact
bambboo skewers, soaked in water 30 minutes
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
2 cloves garlic, minced.
2 tablespoons Worcestershire sauce
1 tablespoon Tabascp Green Pepper Sauce
salt and pepper to taste
2 cups mango, peeled, pitted and cubed
1 15-oz can black beans, drained and rinsed.
1 cup grilled fresh corn
3/4 cup finely chopped red onion .
1/4 cup fresh cilantro
3 tablespoons fresh lime juice ‘
1 tablepoun Tabasco Green Pepper Sauce
In a small bowl mix all marinade ingredients. Add shrimp and marinate for at least 2 hours.
Meanwhile, combine all salsa ingredients in a medium bowl. Cover and refrigerate until ready to use. Thread shrimp into skewers and grill over medium heat for 4-5 minutes per side or until
cooked through and shrimp is pink. Do not over cook or shrimp with be dry and tough.
Serve with salsa. Makes 6 servings.
White Butter Cake with Strawberry Buttercream Frosting
Preheat oven to 350
Two 9-inch by 1 ½ -inch cake pans. Grease and line bottoms with parchment paper and then greases again and flour.
4-5 large eggs whites
1 ½ cups sugar
(4 full liquid ounces)
1 Tbl.+ 1 tsp. Baking powder
1 cup milk
¾ tsp. Salt
3 cups sifted Softasilk cake flour
12 Tbl. (1 ½ cubes) unsalted butter (Must be softened)
In a medium bowl lightly combine the egg whites, ¼ cup milk and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining ¾ cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer)
and beat for 1-½ minutes. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
Divide the batter into the prepared pans and smooth the tops. The pans will be about ½ full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
Let cakes cool in pans for 10 minutes. Loosen sides with metal spatula and invert onto greased wire racks. Reinvert right side up to prevents splitting. Cool completely.
1 – 20 ounce unsweetened frozen strawberries
2 Teaspoons fresh squeezed lemon juice
Optional: ¼ cup sugar
In a colander suspended over a deep bowl thaw the strawberries completely. This will take several hours. Press them to force out juice. There should be close to 1 ¼ cups juice.
In a small saucepan boil the juice until reduced to ¼ cup. Pour into a lightly oiled heat proof glass measure.
In a food processor puree the strawberries. There should be 1 cup of puree. Stir in the strawberry syrup and lemon juice. There should be 1-¼ liquid cups. If you have less add less (or add to taste – this should be lightly sweetened.) Stir until sugar dissolves. Cool
2 Cups (4 cubes) unsalted butter, Softened but cool (65 – 70)
5 large egg whites (5 liquid ounces)
½ + 1/8 teaspoon cream of tartar.
¼ cup sugar
Strawberry Puree (up to ¾ cup)
¼ cup water
In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
Have ready a heatproof glass measure near the range.
In a small heavy saucepan (nonstick is preferred) heat ¾ cup sugar and the ¼ cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce heat to low. (Take completely off electric range.)
In another mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when beaters are raise. Gradually beat in the remaining ¼ cup sugar until stiff peaks form when beater is raised. Increase the heat and boil the syrup until the thermometer registers 248*F to 250*F (firm-ball stage) Immediately pour into glass measure to stop cooking.
If using a hand-held mixer beat the syrup into the Whites in a steady stream. Don’t allow the syrup to fall on the beaters or the y will pin onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the Whites with mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and pour more syrup and mix at high speed for 5 seconds. Continue with the remaining syrup. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed. (This is a very important step – or butter will melt.)
Beat in the butter at medium speed 1-tablespoon at a time. At first mixture will seem thinner but will thicken as butter is added. If mixture looks slightly curdled increase speed slightly and beat smooth before adding any more butter.
Lower speed and add up to ¾ cup of Strawberry Puree (or to taste). Place in an airtight bowl. Buttercream must be at room temperature before rebeating (if its cold it may curdle, this freezes wonderfully.