Recipe by FlemishMinx
This unusual (but I think delicious) recipe is purported to originate in the vanilla-producing regions of eastern Mexico. It calls for the use of pure vanilla extract; artificially flavored vanilla extract would be a poor substitute for the real thing. It is very peppery, which we like, but if you want less heat I would begin by cutting the pepper called for in half. Serve over lots of rice, this makes a lovely sauce! Prep time DOES NOT include minimum 1 1/2 hr marinating time, so plan ahead.
Top Review by John W Wenzelburger
I think this may have been the first time I used Vanilla to cook with other then baking. Very good I think it might have been better with maybe only 3 teaspoons of vanilla and I only used about 1/4 the peper. BUT it was good
- 1 lb medium raw shrimp, peeled and deveined
- 1 medium white onion, peeled and finely chopped
- 1 small carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 3 garlic cloves, finely minced
- 4 teaspoons pure vanilla extract (DIVIDED)
- 2 teaspoons white pepper
- 1⁄4 cup unsalted butter
- 1⁄4 cup olive oil
- 1 cup dry white wine
- 1 1⁄2 cups chicken broth (or 1 1/2 cup water plus 1/2 chicken bouillon cube)
Directions See How It's Made
- 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.