Tahitian Coconut Vanilla Prawns Recipes

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.

TAHITIAN COCONUT VANILLA PRAWNS

Steps:

• Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
• Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
• Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
• Stir in the cream and coconut milk, and reduce the mixture by half.
• Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
• Season with salt and pepper.
• Return the prawns to the sauce and cook for 1 minute, stirring.
• Serve immediately over cooked rice.

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.

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.