SHRIMP IN CHOCOLATE SAUCE
2 garlic cloves
1 small onion
2 tablespoons olive oil
½ cup beef, fish or vegetable stock
1 pound jumbo shrimp (16 count), peeled and deveined
2 tablespoons sherry or red wine
½ teaspoon (2 squares) bittersweet chocolate
⅛ teaspoon pepper
⅛ teaspoon salt
Serves 2. Takes 35 minutes.
Mince garlic and onion. Add 2 tablespoons olive oil, garlic, and onion to pan. Sauté on medium-high heat for 5 minutes or until garlic and onion soften. Stir frequently. While onion sautées, add beef stock to pot. Cook stock on medium-high heat for 3 minutes. Add stock to sautéed onion. Heat sautéed onion/stock at medium heat for 5 minutes or until liquid reduces by half. Reduce heat to lowest level and simmer.
Add enough water to cover shrimp to pot. Boil water at high heat. Add shrimp. Boil for 3 minutes or until shrimp turns pink or orange. Remove shrimp with slotted spoon. While shrimp boils, add sherry and chocolate to tiny pot. Simmer on low-medium heat for 3 minutes or until chocolate melts. Stir frequently.
Add shrimp to plate. Sprinkle with pepper and salt. Ladle sautéed onion/beef stock over shrimp. Ladle chocolate sauce over all.
1) Some dishes evolve over time. Pies are an example of this, Their ingredients change over time. Spelt flour would become wheat before finally settling on the often used white flour.
2) Other culinary creations, such as this one, are born in an instant. Culinary historians note that a food fight broke out at the main cafeteria at Revelle College, UCSD, on April 1, 1977. Tired of an never ending succession of shrimp dishes, the students took to tossing the crustaceans. Shrimp went everywhere. Some landed in the chocolate sauce.
3) Shrimp in chocolate sauce tasted great. Pedro Martinez, a bystander, tasted the chocolate coated shrimp. He brought the idea back with him to Spain and opened a restaurant, El Camaron Loco. Just recently, it obtained its third MichelinTM star. Now, Spanish cuisine is the envy of the world.
– Paul De Lancey, The Comic Chef