Tahitian Shrimp in Coconut-Vanilla Sauce

Recipe by Nif_H
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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