For the sauce: In a pot, place the passion fruit pulp and sugar and let it reduce over low heat until it is halved.
In a separate pan, flame the brandy and add it to the sauce. Once the sauce has reduced, incorporate butter cubes with the help of a whisk until the desired consistency is achieved. Adjust seasoning and set aside.
For the Coconut Oil: In a pot, heat the coconut cream until it reaches a boil. Without turning off the heat, add the oil and let it simmer for at least 30 minutes, stirring constantly. Once cooled and without stirring, remove the oil and set aside.
For the Skewers:
Let the shrimp marinate in coconut oil for at least one day before.
With the marinated shrimp, form the skewers alternating between blackberries and shrimp. Season with salt and pepper. In a hot pan, add oil and brown the skewers until the desired color is achieved. Remove and drizzle with the passion fruit sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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