![Catalan-Style Shrimp in Chocolate Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/SpBqV3foNd2zFfHBsRKf_S2QVyM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Catalan-Style-Shrimp-in-Chocolate-Sauce-FT-RECIPE0223-dd896e84c9134e9fa743b2c9e73c8211.jpg)
Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Catalan cooks have long added bittersweet chocolate to savory dishes for earthy depth of flavor. This combination of seafood and chocolate offers a perfect balance to the richness in the sauce and subtle sweetness from tender shrimp. A bit of ham builds complex umami in the shrimp-shell broth, along with a dose of salinity. In a pinch, use chocolate chips for the Spanish-style shrimp, but a baking chocolate or tasting chocolate bar will melt more smoothly.
Ingredients
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1 1/2 pounds unpeeled raw extra-large shrimp, tail-on
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1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
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2 1/2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
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1 medium-size (10-ounce) yellow onion, chopped (about 1 1/2 cups)
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1 medium (6-ounce) tomato, coarsely chopped (about 1 1/4 cups)
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2 small celery stalks (about 3 ounces), chopped (about 3/4 cup)
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2 ounces coarsely chopped ham (serrano ham, prosciutto, or smoked ham) (about 1/4 cup)
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1 1/2 teaspoons fennel seeds
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1 fresh or dried bay leaf
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2 (3-inch) thyme sprigs
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2 1/2 cups water, plus more if needed
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1/3 cup slivered or blanched almonds
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2 ounces 70% to 75% cacao dark chocolate baking bar, finely chopped (about 1/2 cup)
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3 garlic cloves, chopped (about 1 tablespoon)
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1/4 teaspoon black pepper, divided
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1/4 cup chopped flat-leaf parsley
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Cooked white rice, for serving (optional)
Directions
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Peel and devein shrimp, reserving shrimp shells. Place shrimp in a large bowl. Add 1 tablespoon salt to shrimp, and rub into shrimp. Rinse, drain, and pat shrimp dry. Cover and refrigerate until ready to use.
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Heat 1 tablespoon oil in a medium saucepan over medium until barely rippling, about 1 minute. Add onion; cook, stirring often, until soft, fragrant, and beginning to turn golden, 4 to 5 minutes. Stir in tomato, celery, ham, fennel seeds, bay leaf, thyme, and reserved shrimp shells. Cook, stirring often, until mixture is aromatic, about 1 minute. Stir in 2 1/2 cups water; bring to a gentle boil over medium. Reduce heat to medium-low; cook, undisturbed, until liquid has reduced by about one-third, about 30 minutes. Remove from heat. Pour through a fine wire-mesh strainer into a large heatproof measuring cup or bowl, pressing on solids with a spoon to yield about 1 1/2 cups broth; discard solids. Stir in 3/4 teaspoon salt.
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While shrimp broth cooks, stir together almonds and 1/2 teaspoon oil in a large skillet. Cook over medium, stirring often, until many pieces are pale golden, about 3 minutes. Remove from heat; let cool completely (almonds will darken as they cool), about 20 minutes.
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Transfer cooled almonds to a blender; process until almonds form a fine texture, 10 to 15 seconds. Add chocolate, garlic, and half of the shrimp broth. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until mostly smooth (some bits of chocolate will remain), about 15 seconds. Add remaining broth to mixture in blender; process until liquid is very smooth and turns the color of milk chocolate, about 30 seconds. Set aside, covered, at room temperature until ready to use. (Alternatively, pound almonds using a mortar and pestle [omitting the 1/2 teaspoon oil], and work into the chocolate and garlic to yield a paste. Stir in 1/2 cup broth until well combined, and scrape mixture into remaining broth in measuring cup. For a smooth finish, pour sauce through a fine wire-mesh strainer.)
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Return large skillet to heat over medium. Add remaining 1 1/2 tablespoons oil to skillet, and heat until barely rippling, about 1 minute. Add half of the peeled shrimp. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, until shrimp just start to curl and turn opaque, 1 to 2 minutes. Transfer cooked shrimp to a plate. Repeat process with remaining shrimp, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper. Do not wipe skillet clean.
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Add chocolate sauce and parsley to large skillet. Cook over medium, stirring often, until sauce is silky and thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce heat to medium-low; return shrimp to skillet, and cook, stirring often, until warmed through, 1 to 2 minutes. Remove from heat. Add more salt to taste, if desired. Transfer mixture to 1 large, shallow bowl or 4 individual bowls or dishes, serving shrimp over white rice, if desired. Sauce will thicken as it sits. If needed, stir in water, 1 tablespoon at a time, to reach desired consistency.
Suggested Pairing
Spanish rosé sparkling: Llopart Cava Rosé Brut