TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 10
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.
CRUNCHY COCONUT PRAWNS
Golden and crunchy these are so tasty they are irresistible, serve as a starter, appetizer or light summer lunch.
Provided by bottlegreen
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Remove the shell from the prawns keeping the tail on, prepare 3 bowls, one with the flour in, one with the beaten egg and one with the coconut and breadcrumbs mixed together. Dip the prawns first in the flour, then the beaten egg and finally toss in the coconut mix until evenly coated.
- To make the dipping sauce, place the cordial, chilli and rice wine vinegar in a small saucepan, bring to the boil, simmer until reduced a little and syrupy.
- Heat the oil in a pan, cook the prawns until golden for approx. 5 mins, turning half way if shallow frying, drain on kitchen paper.
- Serve the prawns with the lime and coconut dipping sauce
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.
Provided by Patricia Rain
Categories Coconut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
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
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
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.
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.
THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE
Everybody is always talking about yellow and red curry. I'm a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
- For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
- Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
- Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
- Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.
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- 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 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 coconut milk, lemon zest, and ginger and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. (If using paste, add it now.) Add Tamari or soy sauce to taste.
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- Heat one tablespoon of the oil in a large frying pan. Fry the prawns for about five minutes until pink then remove to a bowl and set aside.
- Heat the rest of the oil in the same pan and add the onion; cook for about five minutes until softened then add the peppers and fry for five more minutes. Add the garlic, ginger, lemongrass and chilli pastes and cook, stirring, for a minute then add the coconut milk, peanut butter, fish sauce and sugar.
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