Best Shrimp With Vanilla Recipes

VANILLA SHRIMP

Steps:

• In a plastic bag or glass dish, combine wine, extract, onion, and seasonings.
• Add shrimp and marinate for 30 minutes.
• Reserve marinade.
• Sauté shrimp in butter until pink.
• Remove shrimp from skillet.
• Add reserved marinade and chicken broth.
• Boil for 10 minutes.
• Return shrimp to pan and heat through.

SHRIMP WITH COCONUT-VANILLA SAUCE

Steps:

• Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
• Remove them from the pan and set aside. Remove the balance of olive oil from pan.
• Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
• Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
• Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.

TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE

Steps:

• Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
• Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
• Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
• Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
• Variations:.
• Saute a minced onion after you saute the shrimp and simmer in the sauce.
• Use evaporated milk instead of cream.
• Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.

PEPPER & VANILLA-MARINATED SHRIMP (PAPANTLA STYLE)

Steps:

• In a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic.
• Add 3 teaspoons of the vanilla extract and the white pepper; mix well (this will be a fairly "dry" marinade).
• Add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours.
• Melt the butter in a large skillet with the olive oil and sauté the shrimp mixture, just until the shrimp are pink on both sides.
• During this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices.
• When the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside.
• Add the wine and chicken broth to the skillet and simmer briskly and stirring occasionally until the liquid has reduced considerably and the sauce has thickened (about 20 minutes).
• Return the shrimp briefly to the sauce only just to re-heat them through.
• Serve all over mounded cooked rice.

PRAWNS WITH VANILLA COCONUT SAUCE

Steps:

• In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.