I haven't tried this one yet. It comes from McCormick Seasoning and sounds intriguing, don't you think?!
- Ready In:
- 1⁄4 cup dry white wine
- 1 tablespoon pure vanilla extract
- 1⁄2 teaspoon minced onion
- 1⁄2 teaspoon seasoned pepper
- 1⁄4 teaspoon garlic powder
- 1 lb shrimp, peeled and deveined
- 2 tablespoons butter
- 1⁄2 cup chicken broth
- In a plastic bag or glass dish, combine wine, extract, onion, and seasonings.
- Add shrimp and marinate for 30 minutes.
- Reserve marinade.
- Sauté shrimp in butter until pink.
- Remove shrimp from skillet.
- Add reserved marinade and chicken broth.
- Boil for 10 minutes.
- Return shrimp to pan and heat through.
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The recipe did sound interesting, but I couldn't taste much of the vanilla. This could have been a result of adding some fresh basil which may have over powered the vanilla. I plan on making it again with some light cream minus the basil. (My chef to be daughter told me the reason I didn't get a strong vanilla flavor was because I used pre-cooked frozen shrimp).Reply
I saw a recipe for Vanilla Coconut Prawns(Shrimp) today on the Food Network. Chef Taputu from French Polynesia demonstrated how to saute the shrimp in butter with a split vanilla bean until pink and partially cooked. Squeeze 1/2 cup milk from freshly grated coconut into pan and finish cooking. Season with salt and pepper and serve. I'll bet this beautifully simple and elegant recipe will be less overpowering than the vanilla extract. Episode #KFSP02Reply
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