Gastronomy

Chef(s) Michel Nadeau (Auberge La Camarine) offer(s) you the following appetizer:

Shrimp Skillet with Chocolate and Basil

Ingredients:

Method:

Season the shrimp with salt, pepper, and Espelette pepper
Sauté the shrimp in very hot olive oil; cook for 2 minutes on each side
Pour out the excess oil and deglaze with the Port
Remove the shrimp and keep warm
Add the cream and pesto
Reduce for a minute or two to your desired consistency; keep in mind that the chocolate will have a binding effect
Add the dark chocolate and let it melt, stirring constantly. Taste and adjust seasoning. A slightly spicy taste should remain present on the tongue due to the Espelette pepper.
Immediately remove from heat.
Place three shrimp per person on a warm plate and top each shrimp with a bit of sauce. The shrimp may be served with a rice crepe, cut into four and lightly fried in oil to give it a slightly rounded shape.

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