Butterflied Shrimps in Chili Chocolate Recipe

Butterflied Shrimps in Chili Chocolate Recipes

Ingredients :

8 large raw Shrimps, in the shell

1 tbsp seasoned flour

1 tbsp dry sherry

juice of 4 clementines or 1 large orange

1/2 oz unsweetened dark chocolate, chopped

2 tbsp olive oil

2 garlic cloves, finely chopped

1 inch piece fresh root ginger, finely chopped

1 small red chili, seeded and chopped

salt and freshly ground black pepper

Method :

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.

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