Best Vanilla Shrimp Recipes

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.

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 VANILLA COCONUT SAUCE RECIPE - (4.1/5)

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.

SHRIMP WITH VANILLA

Steps:

• Place shrimp in a bowl, and add garlic, onion, 2 tablespoons vanilla, and the salt and pepper. Toss, then cover and refrigerate 2 hours.
• Heat butter and oil in a large skillet over medium-high heat. Add jalapeño, and when it starts to soften, add shrimp and its marinade. Add remaining vanilla extract. Sauté, stirring, just until shrimp turn pink. Remove shrimp to a warm serving dish, and cover with foil.
• Add stock and wine to skillet and cook over high heat, stirring, about 5 minutes, until liquid is reduced and has thickened to consistency of light cream. Add lime juice, stir, then pour sauce over shrimp. Garnish dish with avocado slices, scatter cilantro on top, and serve with rice.

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.

COCONUT VANILLA SHRIMP

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 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%. 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.

ZAFRA'S SHRIMP AND PLANTAINS WITH CHIPOTLE VANILLA CHOCOLATE SAUCE: CAMARONES DE PAPANTLA CON VAINILLA Y CHOCOLATE

Steps:

• Peel and de-vein the shrimp leaving on the tails, and set aside. Cut the vanilla beans into 1-inch pieces with a knife, and then chop to a fine bread crumb texture in a small food processor or spice grinder, about 1 tablespoon. Set aside.
• Cut off the brown ends of the plantains and slit the skin lengthwise from end to end along its ridges, preferably with a table knife. With your fingertips, work off the skin. Slice crosswise into 1/4-inch rounds or at an angle. Heat the vegetable oil over moderate heat in a medium-sized, heavy bottomed saucepan or deep skillet until barely rippling (about 350 degrees F). Fry the plantain rounds until golden, for about 1 to 2 minutes. Remove from the skillet and place on paper towels to drain. Keep in a warm place.
• Place the tomatoes and chiles in a blender or food processor and process to a fine puree. Heat the olive oil in a 9-inch skillet or medium saucepan over medium heat until it ripples. Stir in the puree and salt. Saute stirring occasionally for approximately 20 minutes or until the sauce thickens and the oil starts to separate from the solids and begins to fry again.
• Stir in the onions, the ground vanilla, the vanilla extract, the optional sugar, and the dark chocolate, and cook until the chocolate dissolves, about 3 minutes, while stirring. Add the shrimp and the plantains and cook for 3 more minutes. Serve immediately with white rice or Moors and Christians rice.
• Serving Suggestions: White rice or Moors and Christians rice.