Recipe by Patricia Rain
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.
Top Review by 2Bleu
I made this as an appetizer. I used cream of coconut for the coconut milk and a bourbon soaked vanilla bean and decided not to use the salt, pepper, and lemon. This shrimp is very sweet, but that's a good thing to me. A delicious & wonderful combination of flavors. Thanks for sharing it. :)
- 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)
Directions See How It's Made
- 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.