1/2 Photos of 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!
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- 1Heat 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.
- 2Slit 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.
- 3Pour 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.
- 4Remove 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.
- 6Saute a minced onion after you saute the shrimp and simmer in the sauce.
- 7Use evaporated milk instead of cream.
- 8Don'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.
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Nutritional Facts for Tahitian Shrimp in Coconut-Vanilla Sauce
Serving Size: 1 (251 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 864.2
- Calories from Fat 402
- Total Fat 44.7 g
- Saturated Fat 26.4 g
- Cholesterol 559.4 mg
- Sodium 2194.7 mg
- Total Carbohydrate 44.4 g
- Dietary Fiber 0.1 g
- Sugars 38.1 g
- Protein 53.6 g
The following items or measurements are not included: