Pepper & Vanilla-Marinated Shrimp (Papantla Style)

Recipe by FlemishMinx
READY IN: 40mins




  • 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.