Shrimp with Spicy Chocolate Sauce

Shrimp with Spicy Chocolate Sauce

1-1/2 pounds shrimp peeled and intestines removed
4 tablespoons butter
2 garlic cloves minced

4 ounces of at least 70% dark chocolate (I used 90%)
2 teaspoons cacao powder
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon cayenne powder
1/2 teaspoon salt
1/2 cup or more of heavy cream
1 tablespoon parsley chopped fine (optional)

Peel and remove intestines of shrimp. The vein is good to eat the intestines are not. Set aside to sauté later in the butter and minced garlic.

Melt chocolate in double boiler till just melted. Stir in sugar and cook till not gritty. Add salt, chili, and cayenne powder, then stir in heavy cream and cook till smooth, watching closely. If sauce is too thick add more cream. When chocolate sauce is smooth, keep warm over the water in the double boiler.

Meanwhile in a separate sauce pan, melt butter and add prepared shrimp. Cook on one side about 2 minutes, then add minced garlic. Turn shrimp and cook other side of shrimp. Do not overcook shrimp. Serve with the chocolate sauce on the side or add to cooked shrimp and serve immediately. Garnish with chopped parsley if desired. Decadent and delicious. Excess sauce may be store in the refrigerator for up to 2 weeks and reheated gently when used again.

Roasted Eggplant

Roasted Eggplant

Follow the link to the recipe.

Mexican Huevos Ranchos or Chili Fried Eggs

Mexican Huevos Ranchos or Chili Fried Eggs

1 mulato dried pepper, toasted, remove seeds, chop & soak in hot water
1 small yellow onion sliced in quarters then sliced in strips
2 garlic cloves minced
1 tablespoon olive oil
1 tablespoon tomato paste
2 tablespoons catsup
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
salt and pepper to taste
4-6 eggs

Sauté onion and garlic in olive oil. Add tomato paste and catsup, spices and let simmer covered till very soft. Add eggs one at a time, space apart. Cook till yolks are beginning to turn opaque. Serve over corn tortillas and with some refried beans. This was quite spicy. Guess the mulato pepper was hotter than I expected, still delicious. Perhaps next time I'll use half a pepper. A glass of milk will quell the heat.

Tart Red Cherry Cobbler

Tart Red Cherry Cobbler

1 stick unsalted butter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-24 ounce can tart red cherries packed in water
1/4 cup light brown sugar

Preheat oven to 350 F. Put stick of butter in bottom of 8x8 baking dish and melt in oven. Meanwhile in separate mixing bowl add flour, sugar, baking powder, and salt. Next add milk, vanilla, and almond extracts. Stir batter till just barely mixed, a few lumps are ok. Pour batter into baking dish over melted butter. Drop cherries by spoonful's over the mixture evenly. Drop dollops of cream cheese over the cherries. Sprinkle brown sugar over the cream cheese. Bake in oven at 350 F for approximately 45 minutes or until top is nicely browned. Batter will puff up around cherries, cheese, and brown sugar. Cool for 15 minutes and serve with some ice cream or whipped cream. Tart red cherries are supposed to be good for your health. Enjoy !