now you need an open mind when it comes to this recipe.. it doesnt sound quite right but trust me on this, after you eat one..well one just wont be enough..lol
ok this is not really hot chocolate but it is pretty darn good if i do say so myself..lol
12 medium-large shrimp - tails on - butterflied
1/4 cup seasoned flour - i used cajun spice
1 tablespoon dry sherry( i used 2 tablespoons juice this time)
1 large navel orange - juiced
1/2oz + dark chocolate (i used semi sweet)
olive oil for frying
2 gloves garlic, minced
1" fresh ginger minced(about a tablespoon)
1 small red chile - minced and seeded(i used half jalapeno to test this recipe out)it wil be hotter next time
dredge the shrimp in the seasoned flour, set aside
in a sauce pan, add the juice and sherry,bring to a boil. once boiling starts, remove from heat and stir in chocolate. mix well. i had to reduce my sauce a little to thicken.
in a small frypan, saute garlic,pepper,ginger, when done take out of pan and set aside.fry shrimp in same oil. when done dip in sauce, pour remaiing sauce over,garnish with some orange zest
ok this is not really hot chocolate but it is pretty darn good if i do say so myself..lol
12 medium-large shrimp - tails on - butterflied
1/4 cup seasoned flour - i used cajun spice
1 tablespoon dry sherry( i used 2 tablespoons juice this time)
1 large navel orange - juiced
1/2oz + dark chocolate (i used semi sweet)
olive oil for frying
2 gloves garlic, minced
1" fresh ginger minced(about a tablespoon)
1 small red chile - minced and seeded(i used half jalapeno to test this recipe out)it wil be hotter next time
dredge the shrimp in the seasoned flour, set aside
in a sauce pan, add the juice and sherry,bring to a boil. once boiling starts, remove from heat and stir in chocolate. mix well. i had to reduce my sauce a little to thicken.
in a small frypan, saute garlic,pepper,ginger, when done take out of pan and set aside.fry shrimp in same oil. when done dip in sauce, pour remaiing sauce over,garnish with some orange zest
