There is a very talented Chef (Soa) at Le Bernardin who is responsible for creating and testing new recipes. One night she came up with an avocado coconut cream to go with a soft shell crab special.
I'm not sure what all she put in it and we only had it on the menu for one night, but here's my rendition spruced up with some blanched cilantro (to keep it bright green) and lime juice. It's easy to blend together and extremely versatile. It could easily go with fish, chicken, or pork dishes.
The pineapple salsa is straightforward: pineapple chunks, red onion thinly sliced, brunoised jalapenos, and chiffonaded cilantro and mint. The sweetness of the salsa pairs nicely with the avocado cream that is not overly sugary. The shrimp are skewered and sprinkled with a pinch of smoked sweet Hungarian paprika – it adds a certain smokey je ne sais quoi to the dish. Don't leave out any of the ingredients, they all work harmoniously together!
BBQ Shrimp Brochettes, Pineapple Salsa, and Avocado Coconut Cream
1 lb cleaned, deveined large or jumbo shrimp
1/2 pineapple, diced (why not buy it already cubed and then cut smaller?)
3 jalapenos, brunoised
1/4 small red onion, sliced paper thin
6-7 mint leaves, chiffonaded
8-10 cilantro leaves, chiffonaded
2 ripe avocados
1 can coconut milk
3-4 limes, juiced
1/4 bunch cilantro, blanched (put in boiling salted water 30 sec. then straight into an icebath)
1 T smoked sweet Hungarian paprika
Wooden skewers soaked in water to prevent burning
Skewer shrimp – 3 per stick. You might need to cut sticks in half. Refrigerate until ready to grill or broil. Blanch cilantro bunch in boiling salted water for 30 seconds or until bright green and fragrant. Immediately transfer to an ice bath.
In a blender add coconut cream, avocados, blanched cilantro, juice of 3 limes, and a hefty pinch of salt. Blend on high until cilantro is pulverized. Add more salt and lime juice if necessary. Remember the sweetness of the pineapple salsa will balance the cream. Refrigerate. Make salsa: combine pineapple, jalapenos, red onion, and mint & cilantro in a mixing bowl. Set aside.
Sprinkle shrimp with smoked Hungarian paprika on both sides. Grill on BBQ or broil for 2-3 minutes or until shrimp is pink (but not rubbery) Plate with a spoonful of avocado cream and pineapple salsa with shrimp brochette over the top.