Pepper Vanilla Marinated Shrimp Papantla Style Recipes

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.

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.