Tahitian Shrimp In Vanilla Coconut Sauce Recipe 415

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TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)



Tahitian shrimp in vanilla coconut sauce Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 10

2 lbs medium shrimp (or 2 lbs large shrimp)
2 tbsps olive oil
1/2 cup dark rum
1 cup heavy cream
1 vanilla bean (Tahitian, sliced open lengthwise)
3/4 cup coconut milk
ground black pepper
salt
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.

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.

PRAWNS WITH VANILLA COCONUT SAUCE



Prawns with Vanilla Coconut Sauce image

Provided by Food Network

Categories     appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon butter
16 prawns (also called jumbo shrimp), peeled, deveined, tail on
1 vanilla bean, split
1/2 cup coconut milk, twisted from freshly grated coconut in a cheesecloth
Salt and ground black pepper

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.

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

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