Name: Binchotan Grilled Shrimp with Pineapple, Cucumber and Pomegranate Relish
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 Servings
Ingredients: 2 tablespoons achiote paste; 2 tablespoons ancho chile powder; 2 tablespoons chipotle in adobo; 2 tablespoons olive oil; 2 tablespoons brown sugar; 2 tablespoons white wine vinegar; 1/8 cup warm water; 1 teaspoon ground cumin; 1/2 tablespoon kosher salt; 2 cloves garlic, grated; 8 jumbo shrimp, tails on, peeled and deveined; 1/2 yellow onion; 1/2 pineapple; 1/2 cup chopped fresh cilantro; 1/2 English cucumber, finely diced; 1/4 cup pomegranate seeds; Juice of 1 lime; Juice of 1/2 orange; Kosher salt; 2 jalapeños; 2 ripe avocados, pitted; 2 cloves garlic; Juice of 1 1/2 oranges; Juice of 2 limes; 1 cup packed fresh cilantro leaves; 1/4 teaspoon kosher salt; Canola oil, for frying; 4 blue corn tortillas; Fresh white elderflowers, for garnish

Directions

Special equipment:

a yakitori grill with bintochan (see Cook’s Note); a deep-fryer or deep-fry thermometer; a 2.5-inch ring mold

Place the yakitori grill on a heat-resistant surface in a well-ventilated area. Arrange the binchotan charcoal pieces in a single layer on a heat-resistant surface or directly in the grill if the grill design permits safe torch use. Using the blowtorch, apply direct heat to the binchotan charcoal. Move the torch slowly over each piece to ensure even heating. Continue to heat the charcoal with the blowtorch for 3 to 5 minutes, until the charcoal starts to glow and is covered with a thin layer of ash. Allow the charcoal to burn for 5 minutes before cooking.
Add the achiote paste, ancho powder, chipotle, olive oil, brown sugar, vinegar, warm water, cumin, salt and garlic to a food processor. Blend until it becomes a uniform paste. Reserve 1/2 cup marinade and set aside. Toss the shrimp in the remaining marinade until well covered and let sit for 10 minutes.
Place the shrimp on the yakitori grill and grill for 5 minutes on each side until lightly charred and cooked through. Brush the shrimp with the reserved marinade.
For the relish: Place the onion and pineapple on the yakitori grill and grill for 5 minutes on each side until lightly charred. Allow to cool, then finely dice and add to a bowl with the cilantro, cucumber, pomegranate seeds, lime juice and orange juice. Toss to combine and season with salt.
For the citrus avocado puree: Grill the jalapeños on all sides for 5 to 8 minutes, then remove the seeds. Add to a blender along with the avocados, garlic, orange and lime juice and blend until combined. Add the cilantro and salt, then blend until smooth. Set aside until ready to serve.
To serve: Set up a deep-fryer or fill a heavy bottomed pot with 2-inches of oil and preheat to 375 degrees F.
Cut the blue tortillas in half and then into 1/4-inch-wide strips. Fry for about 4 minutes, moving constantly with a spider or slotted spoon, until crispy, then remove to a paper towel-lined sheet tray.
To serve, spoon the charred pineapple, cucumber and pomegranate relish into a 2.5-inch ring mold in the center of a serving dish and use the back of a spoon to slightly compact the relish. Remove the ring mold. Create a nest with the fried tortilla strips on one side of the bowl. Spoon a few tablespoons of the citrus avocado puree on the other side of the bowl and top with two shrimp per dish. Garnish with white elderflowers.

Cook’s Note

If you don’t have a yakitori grill or bintochan charcoal, you can still enjoy the delicious flavors of the grilled shrimp using a regular charcoal grill.

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Binchotan Grilled Shrimp with Pineapple, Cucumber and Pomegranate Relish

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Charred Pineapple, Cucumber and Pomegranate Relish:

Citrus Avocado Puree:

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