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Coconut Mexican Shrimp

Coconut Mexican Shrimp

From: Chef Chris Hollis, Blackstone Steakhouse, New York City.

Yield: 1 serving.

4 U/10 Ocean Garden Authentic
Mexican Shrimp, peeled and deveined
1 fresh coconut, split in half, milk reserved
1⁄4 fresh pineapple, diced small
1 fresh red pepper, diced small
1 shallot, diced small
1⁄2 bunch cilantro, chopped
1 lime, juiced
1 lemon, juiced
8 oz. fresh pineapple juice
2 Tbsp. sugar
2 whole bananas, roasted and peeled
1 small potato, roasted and peeled
4 oz. butter at room temperature
1 Tbsp. smoked sea salt, to taste
1 Tbsp. salt and white pepper, to taste

For salsa: Peel and dice pineapple, red pepper and shallot and combine in a bowl. Add sugar, cilantro, fresh pineapple juice, lemon and lime juices and smoked sea salt to taste. Let rest at room temperature for 15 minutes, remove half the marinade to keep aside for shrimp.

Split coconut in half. Peel one half and shred coconut, then place on sheet pan and toast. Put the other coconut half aside for presentation and add fresh coconut milk to salsa as well as marinade.

Place roasted and peeled banana, potato, butter, salt and white pepper into a food mixer and whip. Place whipped mixture into the half of the coconut that has been set aside for presentation.

For shrimp: After shrimp is peeled and deveined, marinate it in some of the juice from the salsa and coconut; place shrimp on grill and cook to appropriate temperature. Remove from grill and roll shrimp in toasted coconut. Place vertically into the banana puree, place salsa over the shrimp and coconut and sprinkle remaining toasted coconut over the entire dish.


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