Chocolate Chipotle Prawns

Chocolate Chipotle Prawns
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.

  • 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

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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