MARY LEVERETTE
CONGRATULATIONS TO THE WINNER OF THE NOVEMBER 2009 RECIPE CONTEST!
Cedar Smoked Orange Shrimp with Dark Chocolate Drizzle
1 large cedar grilling plank
4 skewers
24 large uncooked shelled shrimp, thawed
1 large cedar grilling plank
4 skewers
24 large uncooked shelled shrimp, thawed
(We used Contessa shrimp in our testing)
1 tablespoon orange zest
1/2 an orange, juiced
1/4 cup oil
1/4 cup fresh garden basil leaves
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon lime juice
24 orange twists
Basil leaves for garnish
Chocolate sauce
1 cup half and half
1 tablespoon butter
3 ounces Melange Sucre Rio Caribe 70% dark macuro, chopped
1 teaspoon Grand Marnier
Place cedar plank in water to soak for 30 minutes. Blend all ingredients except shrimp in the blender for 30 seconds or until almost smooth. Place shrimp in a large resealable plastic bag with marinade. Toss several times to ensure the marinade coats the shrimp completely. Refrigerate for 30 minutes.
To make sauce, heat cream until just beginning to steam, stir in butter and chocolate. Keep stirring until all is melted and beginning to thicken, stir in Grand Marnier. Set aside to cool.
Heat grill to medium. Place cedar planks on grill to heat and begin to steam. Remove shrimp from marinade. Wrap each shrimp in an orange twist. Thread six shrimp onto each of four skewers. Place skewers on cedar plank, grill until shrimp is translucent and cooked through. Remove plank and skewers to a serving plate. Drizzle chocolate sauce over skewers. Garnish with fresh basil leaves and serve. Serves 4.
1 tablespoon orange zest
1/2 an orange, juiced
1/4 cup oil
1/4 cup fresh garden basil leaves
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon lime juice
24 orange twists
Basil leaves for garnish
Chocolate sauce
1 cup half and half
1 tablespoon butter
3 ounces Melange Sucre Rio Caribe 70% dark macuro, chopped
1 teaspoon Grand Marnier
Place cedar plank in water to soak for 30 minutes. Blend all ingredients except shrimp in the blender for 30 seconds or until almost smooth. Place shrimp in a large resealable plastic bag with marinade. Toss several times to ensure the marinade coats the shrimp completely. Refrigerate for 30 minutes.
To make sauce, heat cream until just beginning to steam, stir in butter and chocolate. Keep stirring until all is melted and beginning to thicken, stir in Grand Marnier. Set aside to cool.
Heat grill to medium. Place cedar planks on grill to heat and begin to steam. Remove shrimp from marinade. Wrap each shrimp in an orange twist. Thread six shrimp onto each of four skewers. Place skewers on cedar plank, grill until shrimp is translucent and cooked through. Remove plank and skewers to a serving plate. Drizzle chocolate sauce over skewers. Garnish with fresh basil leaves and serve. Serves 4.
