Vanilla Shrimp Recipes

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VANILLA SHRIMP



Vanilla Shrimp image

I haven't tried this one yet. It comes from McCormick Seasoning and sounds intriguing, don't you think?!

Provided by Mysterygirl

Categories     Very Low Carbs

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup dry white wine
1 tablespoon pure vanilla extract
1/2 teaspoon minced onion
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 lb shrimp, peeled and deveined
2 tablespoons butter
1/2 cup chicken broth

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 VANILLA



Shrimp With Vanilla image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds medium shrimp, peeled and deveined
3 large garlic cloves, minced
1 medium onion, finely chopped
3 1/2 tablespoons vanilla extract
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 jalapeño chili, seeded and minced
1 1/2 cups chicken stock, boiled down to 3/4 cup
3/4 cup dry white wine
1 teaspoon fresh lime juice
2 Hass avocados, peeled, seeded and sliced
4 to 6 cilantro sprigs
Steamed white rice for serving

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.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1105 milligrams, Sugar 5 grams, TransFat 0 grams

SHRIMP WITH COCONUT-VANILLA SAUCE



Shrimp With Coconut-Vanilla Sauce image

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.

Provided by Patricia Rain

Categories     Coconut

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs medium shrimp or 2 lbs large shrimp
2 tablespoons olive oil
1/2 cup dark rum
1 cup heavy cream
1 tahitian vanilla bean, sliced open lengthwise
3/4 cup coconut milk
salt & freshly ground black pepper
lemon wedge (to garnish)
parsley (to garnish)

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.

Nutrition Facts : Calories 574.1, Fat 40.1, SaturatedFat 22.9, Cholesterol 368, Sodium 1315.5, Carbohydrate 4.9, Sugar 0.1, Protein 33

TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE



Tahitian Shrimp in Coconut-Vanilla Sauce image

Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!

Provided by Nif_H

Categories     Polynesian

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 tablespoons oil
2 lbs shrimp, peeled and deveined
1 tahitian vanilla bean
1/2 cup rum
1 cup coconut milk
1 cup heavy cream
salt and pepper, to taste

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.

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