Sautéed Shrimp with Buttery Lemon-White Chocolate Sauce

Chocolate say hellooo to the the savory world. The word sexy comes to mind with this dish.  Yes, I said sexy. Food can be sexy, right? Here we have succulent sautéed shrimp drizzled with a buttery lemon-white chocolate sauce nestled on a bed of arugula-- See what I mean? 

The original recipe called for lemon-pepper seasoning, but that is not something I keep in my pantry.  Besides, I like the freshness of lemon zest and freshly ground black pepper.  An entire 1/2 cup of lemon juice is reduced to balance the sweetness of the dish, but it also lends a brightness.  I toss the peppery arugula with almond oil and white wine vinegar. Once plated, I garnish with lightly toasted almonds for some crunch.

I leave the tails on the shrimp to make it a knife and fork meal.  It makes you work harder and savor your meal longer, but you can remove them before sautéing them if you wish. Either way will have you tasting chocolate in a whole new way.

Printable Recipe

Sautéed Shrimp with Buttery Lemon-White Chocolate Sauce
serves 4

1 pound fresh or frozen colossal shrimp in shells, about 6 shrimp per serving
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon lemon zest
1 Tablespoon olive oil
1 medium shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1/2 cup (4-ounces) unsalted butter, cut into small cubes
3 ounces white chocolate, finely chopped
1 scallion, finely chopped
6 cups fresh baby arugula
1 Tablespoon almond oil
1 Tablespoon white wine vinegar
Kosher salt and freshly ground black pepper to taste
2 Tablespoons sliced almonds, lightly toasted

Thaw shrimp if frozen.  Peel and de-vein shrimp, leaving tails intact.  Pat shrimp dry on a paper towel.  In a medium bowl, toss together the shrimp, salt, pepper, and lemon zest.

In a large skillet over medium-high heat, heat the oil.  Add the shrimp and sauté until shrimp are opaque, about 3 minutes.  Transfer shrimp to a plate; cover to keep warm.

Add the shallot to the skillet and sauté over medium heat for 30 seconds.  Pour in the lemon juice and simmer, uncovered, until reduced to about 2 tablespoons.  Add the butter pieces and white chocolate a few at a time, whisking until smooth after each addition.  Stir in the scallions.

Place the arugula in a medium bowl and drizzle with the almond oil and vinegar; toss to combine.  Season to taste with salt and pepper.

Divide the arugula mixture among the serving bowls.  Top with the shrimp and drizzle with the sauce.  Garnish with the toasted almond slices. Enjoy!  

Source: Adapted from BHG: Chocolate, 2012

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