Chocolate Of The Gods Recipe Recipes Recipe For Shrimp

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GAMBERI AL CIOCCOLATO: SHRIMP WITH CHOCOLATE



Gamberi al Cioccolato: Shrimp with Chocolate image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup/229 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/118 ml milk
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, crushed
1 pound/450 g shrimp, peeled and deveined
Salt
1 cup/240 ml white wine
Small bunch fresh flat-leaf parsley, chopped

Steps:

  • Combine the chopped chocolate and milk in a stainless steel bowl. Rest the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the chocolate is completely melted.
  • In a frying pan, heat up the olive oil and saute the garlic until soft. Add the shrimp and cook until the shrimp are pink and just opaque. Add the salt and wine, and let reduce. Then add the parsley. Plate and drizzle with melted chocolate.

BURGER OF THE GODS



Burger of the Gods image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 3

8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt

Steps:

  • In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
  • Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

CHOCOLATE OF THE GODS



Chocolate of the Gods image

This pudding's packed with A SURPRISE INGREDIENT. Avocados are rich in healthy fat that's beneficial for your heart, hair and skin. Make the pudding ahead of time and refrigerate so the flavors can mingle. From Shape Magazine.

Provided by FLKeysJen

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2 large Hass avocadoes, cubed or 1 large florida avocado
1/2 cup maple syrup, plus
2 tablespoons more maple syrup
2 -4 tablespoons sugar (optional)
2 tablespoons coconut oil (optional)
1 -2 teaspoon vanilla extract
1 teaspoon balsamic vinegar
1/2 teaspoon low sodium soy sauce
1 cup cocoa powder
1 pint raspberries (optional)
fresh mint leaves, chopped (optional)
shaved dark chocolate (to garnish) (optional)

Steps:

  • Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
  • Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
  • Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

SHRIMPCARGOT



Shrimpcargot image

After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!

Provided by ambibambi

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 3

Number Of Ingredients 5

¼ cup butter
2 cloves garlic, minced
6 peeled and deveined large shrimp (21 to 25 per lb)
6 mushrooms, stems removed
2 tablespoons shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
  • Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Nutrition Facts : Calories 203 calories, Carbohydrate 2.4 g, Cholesterol 107.5 mg, Fat 17 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 10.3 g, Sodium 202.4 mg, Sugar 0.7 g

SHRIMP DE JONGHE



Shrimp De Jonghe image

A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Provided by N8TE

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 9

3 pounds cooked shrimp
⅔ cup bread crumbs
½ cup dry sherry
¼ pound butter
1 large clove garlic, minced
1 teaspoon salt
1 pinch tarragon
1 pinch marjoram
1 teaspoon parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place shrimp in a baking dish.
  • Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g

FOOD FOR THE GODS II



Food For The Gods II image

Need something to bring to your next pot luck with the Gods? This is heavenly.

Provided by Mel

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 7

1 cup butter
1 cup all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
2 eggs
2 cups chopped walnuts
1 cup pureed dates

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Melt butter. Add sugar, eggs, dates and nuts.
  • Mix flour with baking soda. Add to date mixture and combine.
  • Spread into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool and cut into bars.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 22.4 g, Cholesterol 35.8 mg, Fat 14.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 113.2 mg, Sugar 16.7 g

TRUE SHRIMP CREOLE



True Shrimp Creole image

An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 cup canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a large heavy skillet, combine flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add onion, green pepper and celery; cook until vegetables are tender, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in next 6 ingredients. Cover and simmer until heated through, 4-5 minutes. , Add shrimp. Simmer, uncovered, until shrimp turn pink, 5-6 minutes. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 358 calories, Fat 19g fat (3g saturated fat), Cholesterol 224mg cholesterol, Sodium 440mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 3g fiber), Protein 27g protein.

GLAZE OF THE GODS



Glaze of the Gods image

Categories     Cake     Chocolate

Yield makes 2 cups glaze

Number Of Ingredients 8

Chocolate Choices:
Felchlin Cru Sauvage, Valrhona Manjari, or Lindt Creation 70% Pure Chocolate Bar
8 ounces dark chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon light corn syrup
1 tablespoon Cognac
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Melt all the ingredients together in a stainless steel bowl over a saucepan with simmering water or over very low heat in a very heavy pot. Blend until the mixture is smooth and shiny. Pour over the prepared cake while the glaze is still warm. The excess glaze can be frozen and reheated for later use.

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