Name: Vanilla Shrimp
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by Mysterygirl

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I haven't tried this one yet. It comes from McCormick Seasoning and sounds intriguing, don't you think?!

Ready In:: 50mins
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ingredients

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

directions

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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RECIPE MADE WITH LOVE BY

@Mysterygirl

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@Mysterygirl

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"I haven't tried this one yet. It comes from McCormick Seasoning and sounds intriguing, don't you think?!"

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review by AcadiaTwo

7/27/2008

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).

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photo by AcadiaTwo

7/27/2008

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photo by AcadiaTwo

7/27/2008

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review by Evelyn Charters

8/10/2003

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 #KFSP02

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review by Sackville

9/30/2002

The flavour for this is pretty intense and I think the next time I would cut the vanilla a bit, as another person suggested. However, it is tasty and definitely different! Best served with something relatively bland, such as pasta in a simple parmesan and butter sauce, in my opinion.

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