Chocolate Shrimp

recipe-choshrimp.jpg
Chef: Jim Shirley
Chef’s Narrative:

Every time the fishing season gets into full swing, it reminds me that in December, on the winter solstice, I head to the home of the international artist Greg Saunders for his annual celebration. The day is important to him because from that day forward there are more hours each day to fish. At the last gathering, he wowed me with this South- American-influenced dish he calls chocolate shrimp. Even though it doesn’t include bacon drippings or collards, it’s fun to cook and delicious any time of the year. Broccoli and rice are great accompaniments to the shrimp.

Ingredients:

The Shrimp
 

  • 16 jumbo shrimp, peeled, deveined, butterflied
  • 6 tablespoons flour
  • 2 teaspoons salt
  • 2 teaspoons coarse-ground pepper
  • 1 pound broccoli, chopped
  • 2 limes for juice
  • 1 bottle Casa la Pistolle Sauvignon Blanc


Infused Oil

  • 1 cup canola oil
  • 6 tablespoons fresh ginger, minced
  • 4 teaspoons fresh garlic, chopped
  • 2 habanero peppers (or another type of hot pepper), sliced thin


Chocolate Sauce

  • 2 ounces unsweetened chocolate, chopped fine
  • 4 tablespoons sherry
  • 2 oranges for juice
Instructions:

Start by opening a bottle of an Argentinean Sauvignon Blanc such as Casa la Pistolle and grab that Gipsy Kings CD ‘‘Cantos De Amor’’ just to add ambiance. Start your rice. To infuse oil with heat and flavor, sauté ginger, garlic and habanero in canola for about 3 minutes in a large skillet over medium-high heat. Remove from burner and let sit for 10 minutes. Strain off the solids and return oil to the pan.
Bring orange juice and sherry to a boil over medium heat, stir in chocolate and remove from heat. Reheat spiced oil to medium. Mix flour, salt and pepper together in a small bowl and coat shrimp with mixture. When oil is hot, sauté shrimp till brown (about 2 minutes per side). Don’t crowd the shrimp. When all shrimp are browned, toss with the chocolate sauce in a separate pan.
Stir-fry broccoli for 2 minutes in the infused oil. Remove and drain. Plate the shrimp with rice and broccoli, squeeze lime over the shrimp, keep the Sauvignon Blanc close by, and surprise your guests.

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