Tropical Delight: Vanilla-Coconut Shrimp 🍤🥥

Shrimp With Coconut-Vanilla Sauce Recipe 🍤🥥🌿

Introduction:

Indulge in the exotic flavors of Tahiti with this sumptuous Shrimp With Coconut-Vanilla Sauce recipe from “The Vanilla Chef” by Patricia Rain, also known as The Vanilla Queen. This dish combines succulent shrimp with a luscious sauce infused with the delicate essence of vanilla and coconut, creating a symphony of flavors that will tantalize your taste buds. Perfect for a special occasion or when you crave a taste of the tropics!

Ingredients:

• 2 medium shrimp 🍤
• 2 large shrimp 🍤
• 1/2 cup olive oil
• 1 tablespoon dark rum 🍹
• 1 cup heavy cream
• 1 vanilla bean 🌿
• 3/4 cup coconut milk 🥥
• Lemon wedges 🍋, for garnish
• Fresh parsley 🌱, for garnish
• Salt and pepper, to taste

Instructions:

1. Prepare Shrimp:

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   • Peel and clean the shrimp, ensuring to keep the tails intact.
   • Heat olive oil in a frying pan or wok over medium heat.
   • Saute the shrimp for 2 to 3 minutes, or until they turn pink and opaque. Once done, remove them from the pan and set aside.

2. Prepare Sauce:

   • Discard any excess olive oil from the pan, leaving behind a thin coating.
   • Add the dark rum and vanilla bean to the pan.
   • Allow the rum to reduce until it’s nearly evaporated, leaving about 2 tablespoons in the pan.
   • Pour in the heavy cream and coconut milk, stirring gently to combine.
   • Scrape the seeds from the vanilla bean and add them to the sauce, discarding the pod.
   • Let the mixture simmer until it reduces by approximately 50%, thickening to a rich consistency.
   • Season the sauce with salt and pepper to taste.

3. Final Assembly:

   • You have two options for serving:
     • Option 1: Mix the sauteed shrimp into the sauce and serve immediately.
     • Option 2: Mound the shrimp on a bed of rice pilaf, then generously pour the sauce over the shrimp and rice.
   • Garnish with lemon wedges and fresh parsley for a burst of color and flavor.

Tips:

• For a lighter version of this dish, you can use light coconut milk or substitute evaporated milk for the heavy cream.
• Be careful not to overcook the shrimp to maintain their juicy tenderness.
• Serve this dish with steamed vegetables or a side salad for a well-balanced meal.
• Store any leftovers in an airtight container in the refrigerator for up to two days.

Nutritional Information (per serving):

• Calories: 574.1
• Fat: 40.1g
  • Saturated Fat: 22.9g
• Cholesterol: 368mg
• Sodium: 1315.5mg
• Carbohydrates: 4.9g
  • Fiber: 0g
  • Sugar: 0.1g
• Protein: 33g

Conclusion:

Elevate your dining experience with this exquisite Shrimp With Coconut-Vanilla Sauce recipe that brings the flavors of Tahiti to your table. With its rich, creamy sauce infused with the aromatic essence of vanilla and coconut, paired perfectly with succulent shrimp, this dish is sure to impress even the most discerning palates. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this recipe promises to delight and satisfy. Enjoy the taste of paradise with every savory bite!