Shrimp with Chocolate is a popular dish in Venetian cooking, even though chocolate originated in Mexico. Its popularity may be attributed to its incredible combination of flavors. Venetian chefs are most creative with shrimp and other seafood, offering their guests innovative dishes of great and memorable quality.
This dish may be served as an appetizer, seafood course or main course entreé.
- 1 Cup chopped finest quality plain dark chocolate (at least 70 percent cocoa)
- 1/2 Cup milk
- 3 Tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 pound shrimp, peeled and deveined
- 1 Cup white wine
- small bunch fresh flat-leaf parsley, chopped
- 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.
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