Alison Brantley - Polo, IL
Today’s day and age is a time where many Americans rush from the moment they wake, taking on overwhelming schedules and responsibilities, marching uphill to propel careers, satisfying family and friends, finding still enough energy to maintain a healthy lifestyle. This is why I’m so grateful for organic products. They bring back an element of simplicity to life. Chock full of wholesome nutrients and an unbeatable taste. With so many pollutants in the world, our food should not be one of them. Organic products are rapidly becoming more increasingly available and vast everyday. That’s something to be excited about!
Getting back to my personal favorite aspect of organic - taste. I love to cook with fresh ingredients, daring combinations and bold flavors. My favorite tastes are sweet and spicy. I was so excited to find Green & Black’s organic chocolate. The striking recipe I’ve included got a mixed reaction when I revealed the ingredients, but much to my guests surprise, they loved them! All of the elements come together beautifully. Pungent basil, spicy chili oil, sweet shrimp, sinful chocolate and a perfect crunch. It’s a fabulous bite, sure to please.
Chocolate Basil Shrimp
Serves: 4
- 8 inches of won ton wraps
- 25 Thai basil leaves (found in Asian markets, it’s a bigger, spicier leaf)
- 8 Large butterflied pre-cooked shrimp
- 5 Tbsp. chili oil
- 3 oz. Green & Black’s Organic Milk Chocolate
Preheat oven to 350 degrees.
Brush won ton wraps with 2 Tbsp. chili oil. In a mini muffin pan twist won ton wraps into cups making a flower like shape. Bake in pre-heated oven 10 minutes.
Meanwhile, heat shrimp in 2 Tbsp. chili oil, approximately 2-3 minutes. Just to warm. Rinse and dry basil leaves. Melt chocolate in a double boiler and mix in remaining chili oil.
With 2 oz chocolate - Spoon chocolate half way down on the sides of each won ton cup and in the center, reserving enough chocolate to top shrimp. Place 2 basil leaves per cup and one shrimp. Drizzle remaining chocolate across shrimp.
With remaining melted chocolate draw a stem on 4 appetizer plates and decorate with a few small basil leaves. Place 2 cups per stem making "blooms."
Enjoy!
