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Pistachio Shrimp with Spicy Chocolate Sauce https://www.metro.ca/userfiles/image/recipes/crevettes-panees-pistaches-sauce-chocolat-3701.jpg PT20M PT07M PT27M
In a saucepan, heat the cream until small bubbles form around the edge of the saucepan. Add into the cream the chocolate, the five-spice mix, the lemon zest and let simmer at medium heat 5 to 7 minutes. Add salt and pepper. Keep warm. In a bowl, mix the pistachios and ginger. Dip each cooked shrimp in the egg yolk, then in the pistachio-ginger mixture. During this time, heat the butter/oil mixture. When hot, brown all the shrimps about 2-3 secondes. Keep hot and serve on plantain chips with the spicy chocolate sauce.
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1 1/2 cup (375 mL) 15% cream 3 oz (90 g) bitter-sweet chocolate, finely chopped 3 tsp. (15 mL) five-spice mix zest of 1 lemon salt and pepper to taste 1/4 cup (60 mL) pistachios, finely chopped 2 tsp. (10 mL) ground ginger 12 large cooked shrimps peeled, tail-on 4 egg yolks 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) olive oil
Pistachio Shrimp with Spicy Chocolate Sauce

Pistachio Shrimp with Spicy Chocolate Sauce

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  • Gluten-free
2
servings
0:20
Preparation
0:07
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cup
    (375 mL)
    15% cream
  • 3 oz
    (90 g)
    bitter-sweet chocolate, finely chopped
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    SELECTED SIZES SELECTED VARIETIES, OR 4.99 EA.


  • 3 tsp.
    (15 mL)
    five-spice mix
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    SIMPLY ORGANIC SPICES

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    $4.99 ea.



  • zest of 1 lemon
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    ORGANIC LEMONS

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    $3.49 ea.

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    LEMONS 2 LB CLEMENTINES 2 LB

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    PRODUCT OF ARGENTINA OR SOUTH AFRICA



  • salt and pepper to taste
  • 1/4 cup
    (60 mL)
    pistachios, finely chopped
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    IRRESISTIBLES ROASTED & SALTED PISTACHIOS

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    850 g


  • 2 tsp.
    (10 mL)
    ground ginger
  • 12
    large cooked shrimps peeled, tail-on
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    FROZEN, 41 - 50 SIZE, 907 g


    PACIFIC WHITE SHRIMP SKEWER

    PACIFIC WHITE SHRIMP SKEWER

    $1.99 ea.

    FROZEN, 74 g


  • 4
    egg yolks
  • 1 Tbsp.
    (15 mL)
    butter
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    227 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    olive oil
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    $4.99 ea.

    500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

In a saucepan, heat the cream until small bubbles form around the edge of the saucepan.

Add into the cream the chocolate, the five-spice mix, the lemon zest and let simmer at medium heat 5 to 7 minutes. Add salt and pepper. Keep warm.

In a bowl, mix the pistachios and ginger.

Dip each cooked shrimp in the egg yolk, then in the pistachio-ginger mixture.

During this time, heat the butter/oil mixture.

When hot, brown all the shrimps about 2-3 secondes.

Keep hot and serve on plantain chips with the spicy chocolate sauce.

Source : Académie Culinaire

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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