Chocolate is one of my favorite sweets. As a matter of fact, I freely admit that I'm a serious chocoholic. So as you may have guessed, my cupboard is stocked with everything chocolate from powder to chip to bar. I use chocolate all the time in my desserts, but I have never, ever considered using chocolate as an ingredient in any of my entrées. That is until the Wall Street Journal published an article all about having chocolate for dinner.
That's not a misprint. I said the Wall Street Journal. If you're surprised the WSJ includes recipes in their pages, you're not alone. I was surprised, too, but this recipe was so intriguing, I just had to try it. And it was absolutely divine. Once melted down, the chocolate didn't taste at all chocolaty. In fact when combined with the shallots and lemon juice, it had a nice rich flavor that paired perfectly with the shrimp. Who knew all I had to do was add vinegars, salts and onions to turn this sweet dessert into a savory sauce. This means I can actually have chocolate for every meal of the day and not feel guilty about it. I think I just died and went to heaven. You will too.
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