Chocolate Chipotle Prawns

It's not a classic seafood combination, but the adventurous will be rewarded by the world of flavors in this dish of prawns with cocoa powder and chiles.
Photo by Penny De Los Santos, Food Styling by Frances Boswell

Courtesy John Metropulos, Owner and Executive Chef, Café Mahjaic, Lotus, CA

Abrick-walled former general store built in 1855 in a Gold Rush town on the American River is now home to Café Mahjaic. Owner/executive chef John Metropulos has a knack for inventive and unexpected flavor combinations, like this signature dish of sautéed prawns at his restaurant in Lotus.


Ingredients
  • 2 tablespoons olive oil
  • 10 large prawns (16/20 or U15 per pound)
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 2 teaspoons minced chipotle peppers
  • 1 tablespoon brown sugar
  • 1 teaspoon cocoa powder (preferably Scharffen Berger)
  • Salt and pepper, to taste
  • 1 cup white wine
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon cold butter
  • 2 cups cooked jasmine rice
  • 2 tablespoons chopped chives, for garnish
  • ½ avocado, diced, for garnish
Directions

Warm sauté pan over high heat for 2 minutes. Add olive oil, and heat 2 minutes. Add prawns and cook, stirring, 4 minutes. Add shallots, garlic, chipotles, brown sugar, cocoa powder, salt and pepper, and cook, stirring, 2 minutes. Add wine and vinegar. Stir 1 minute. Use slotted spoon to transfer prawns to bowl. Set aside. Reduce liquid in pan until thickened, about 4 minutes. Remove pan from heat, and stir in butter. Place prawns over jasmine rice. Pour sauce over top. Garnish with chives and avocado. Serves 2

Pair It

Well-balanced with notes of citrus, apricot and honey, the lush yet light David Girard Vineyards 2014 Viognier-Roussanne is the perfect match for the seafood and fiery flavors in this dish.

Published on June 10, 2017


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