It’s my final #Choctoberfest 2018 post, and it’s a special post for three reasons. The first is that this is a savory chocolate post. I love a good combination of savory (and spicy!) and sweet. The second is that this is a Sarah Cooks the Books original recipe! The whole theme of my blog is usually making recipes other people have written, but when I saw what I had to work with, I was excited to create a recipe from the ideas that began forming in my mind.
That brings me to reason number three: this post is sponsored by Forte Chocolates, and they sent me three delicious flavors to work with.
I wanted to make a savory recipe, and since these bars are super versatile, I was able to turn the Balsamic Vinegar in White Chocolate Bar into a delicious shrimp dinner!
As an added bonus, Forte Chocolates is offering a special Choctoberfest deal for our readers: head here to claim a buy 3, get one free deal on several delicious varieties of chocolate!
This recipe combines all the best things: a little sweet, a little spicy…and shrimp! Also, some veggies to balance it all out. I hope you guys enjoy this recipe and check out the many delicious Forte Chocolates varieties!
Spicy Balsamic White Chocolate Shrimp Orzotto
A Sarah Cooks the Books Original
Serves 4
Ingredients
2 cups beef bone broth
1/2 cup white wine
1/2 cup cream
2 Tbsp. butter
2 Tbsp. olive oil, divided
1 1/2 cups dry orzo
3 cloves garlic, diced
1 cup asparagus, chopped into 1-inch pieces
1/2 tsp. salt plus more to taste
Pepper and Cayenne pepper to taste
1/2 cup water
1 lb. medium shrimp
1 1/2 bars Forte Chocolates Balsamic with White Chocolate
In a medium saucepan, heat the broth, wine, and cream over medium heat until warm, stirring occasionally.
In a large skillet, heat the butter until melted, then add 1 Tbsp. olive oil and mix. Add the orzo, and cook, stirring often, until the orzo is golden brown and smells nutty. Add the asparagus.
Add 1/2 cup of the warm broth mixture to the orzo pan and stir until absorbed. Continue adding the broth mixture 1/2 cup at a time, stirring until absorbed, and cook until the orzo is tender.
Break up the chocolate into smaller bits and microwave the pieces in 15-second increments until melted.
Stir 1/2 cup of water, or as much as you need to make it creamy, into the orzo. Stir in the chocolate and 1/2 tsp. salt. Turn the heat to low while you make the shrimp.
In a medium pan, heat the remaining 1 Tbsp. olive oil, then add the garlic, shrimp, and salt pepper, and cayenne to taste. Cook until shrimp are cooked through and pink.
Divide orzo mixture into 4 bowls and top with shrimp.
Make sure to check out today’s other #Choctoberfest recipes!
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