Best Chocolate Shrimp Recipes

Gamberi al Cioccolato: Shrimp with Chocolate image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup/229 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/118 ml milk
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, crushed
1 pound/450 g shrimp, peeled and deveined
Salt
1 cup/240 ml white wine
Small bunch fresh flat-leaf parsley, chopped

Steps:

Combine the chopped chocolate and milk in a stainless steel bowl. Rest the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the chocolate is completely melted.
In a frying pan, heat up the olive oil and saute the garlic until soft. Add the shrimp and cook until the shrimp are pink and just opaque. Add the salt and wine, and let reduce. Then add the parsley. Plate and drizzle with melted chocolate.

CHOCOLATE SHRIMP image

Number Of Ingredients 9

Shrimps - about 8 tiger shrimps or 24 small shrimps
Garlic, minced - 3 cloves
Chili pepper, finely minced - 1 small
Walnut oil - 2 tablespoons
Orange juice - 1 orange
Orange zest - 1/2 orange
Lemon juice - to taste (if orange is too sweet)
Dark chocolate (85% or 99%), chopped - 15 g
White wine - 3 tablespoons

Steps:

- In a small pot, heat the orange juice, orange zest and wine. Do not boil. When it is hot, add the chocolate and remove from heat. Whisk the mixture to melt the chocolate. Add some lemon juice if the sauce is too sweet. - In a skillet, heat the oil and add garlic and chili. Saute for a minute, remove garlic and chili from oil, save the garlic mixture. - In the same skillet, add the shrimp to oil and saute till the shrimp is done. - Pour the chocolate sauce into the skillet over the shrimp, add garlic and chili, saute until the sauce thickens a little bit. Serve immediately.

Zafra's Shrimp and Plantains with Chipotle Vanilla Chocolate Sauce: Camarones de Papantla con Vainilla y Chocolate image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 pounds medium-size shrimp
2 plump Mexican vanilla beans
2 ripe plantains (should be soft with blackened skin or large patches of black)
1 cup safflower or corn oil for frying plantains
2 pounds plum tomatoes (or canned tomatoes, drained), peeled, seeded, and quartered
3 chipotles en adobo, or to taste
1/4 cup light olive oil or vegetable oil
Salt
1 medium white onion, peeled and thinly julienned
1 tablespoon vanilla extract (if using an unsweetened extract, add 1 teaspoon light brown sugar)
2 ounces fruity dark chocolate (about 70 percent cacao content

Steps:

Peel and de-vein the shrimp leaving on the tails, and set aside. Cut the vanilla beans into 1-inch pieces with a knife, and then chop to a fine bread crumb texture in a small food processor or spice grinder, about 1 tablespoon. Set aside.
Cut off the brown ends of the plantains and slit the skin lengthwise from end to end along its ridges, preferably with a table knife. With your fingertips, work off the skin. Slice crosswise into 1/4-inch rounds or at an angle. Heat the vegetable oil over moderate heat in a medium-sized, heavy bottomed saucepan or deep skillet until barely rippling (about 350 degrees F). Fry the plantain rounds until golden, for about 1 to 2 minutes. Remove from the skillet and place on paper towels to drain. Keep in a warm place.
Place the tomatoes and chiles in a blender or food processor and process to a fine puree. Heat the olive oil in a 9-inch skillet or medium saucepan over medium heat until it ripples. Stir in the puree and salt. Saute stirring occasionally for approximately 20 minutes or until the sauce thickens and the oil starts to separate from the solids and begins to fry again.
Stir in the onions, the ground vanilla, the vanilla extract, the optional sugar, and the dark chocolate, and cook until the chocolate dissolves, about 3 minutes, while stirring. Add the shrimp and the plantains and cook for 3 more minutes. Serve immediately with white rice or Moors and Christians rice.
Serving Suggestions: White rice or Moors and Christians rice.