Shrimps with Rosemary and Chocolate
4 servings
30 minutes
Shrimp with rosemary and chocolate is an unusual dish embodying the sophistication of European cuisine. The contrast between the sea flavor of shrimp and the rich sweetness of dark chocolate creates a unique gastronomic harmony. Port wine and chicken broth enrich the sauce with deep wine notes, while butter makes it silky. Rosemary added to boiling water gives the shrimp a subtle herbal aroma. Serving with lemon emphasizes the freshness of the dish, while lettuce leaves enhance its lightness. This exquisite appetizer is perfect for a romantic dinner or festive table, surprising guests with an unexpected combination of flavors. The origins of such culinary experiments trace back to French culinary traditions, where chocolate is often used in meat and seafood sauces.
1
Pour the port wine into a saucepan, place it over low heat, and reduce until the volume is halved.
- Port: 200 ml
2
Then pour in the warm broth in a thin stream and cook for about 7 minutes.
- Chicken broth: 100 ml
3
Remove from heat. Finely chop the chocolate and add it to the saucepan.
- Dark chocolate: 250 g
4
Stir until the chocolate is completely dissolved.
5
Return to low heat and gently add the butter.
- Butter: 100 g
6
Mix everything thoroughly.
7
In a large pot, bring water to a boil, add sea salt, rosemary sprigs, and shrimp.
- Sea salt: 2 tablespoons
- Rosemary: to taste
- Shrimps: 500 g
8
Boil for 5 minutes, stirring occasionally.
9
After draining the shrimp, place them on a plate.
10
Serve with chocolate sauce and lemon. Can be garnished with lettuce leaves.
- Lemon: to taste