Ingredients
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2
-
2
-
1/2
-
1
-
1
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Shrimp With Coconut-Vanilla Sauce, Recipe from The Vanilla Chef written by Patricia Rain (The Vanilla Queen ) You can find this and more at www vanilla com This is a very rich dish based on a Tahitian recipe You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some , I made this as an appetizer used cream of coconut for the coconut milk and a bourbon soaked vanilla bean and decided not to use the salt, pepper, and lemon This shrimp is very sweet, but that’s a good thing to me A delicious & wonderful combination of flavors Thanks for sharing it 🙂
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Steps
|
1
Done
|
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. |
|
2
Done
|
Remove Them from the Pan and Set Aside. Remove the Balance of Olive Oil from Pan. |
|
3
Done
|
Add Rum and the Vanilla Bean to the Frying Pan and Reduce the Rum Until It Is Nearly Evaporated (down to About 2 Tablespoons). |
|
4
Done
|
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. |
|
5
Done
|
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. |
