Peel the Shrimps, leaving just the tail
sections intact. Make a shallow cut down the back of each prawn and
carefully pull out and discard the dark intestinal tract. Turn over the
Shrimps so that the undersides are uppermost, then carefully split them
open from tail to top, using a small sharp knife, cutting almost, but
not quite, through to the back.
Press the
Shrimps down firmly to flatten them out. Coat with the seasoned flour and
set aside.
Gently heat
the sherry and clementine or orange juice in a small saucepan. When
warm, remove from the heat and stir in the chopped chocolate until
melted.
Heat the
olive oil in a frying pan. Fry the garlic, ginger and chilli over a
moderate heat for 2 minutes until golden. Remove with a slotted spoon
and reverse. Add the Shrimps, cut-side down, to the pan; cook for 2-3
minutes until golden brown with pink edges. Turn and cook for a further
2 minutes.
Return the
garlic mixture to the pan and pour over the chocolate sauce. Cook for 1
minute, turning the Shrimps to coat them in the glossy sauce. Season to
taste and serve hot.
Serves 4
Although the
combination of hot and sweet flavours may seem odd, this is a delicious
starter. The use of bitter chocolate adds richness without increasing
the sweetness.
