Best 3 Tahitian Shrimp In Coconut Vanilla Sauce Recipes

Indulge in a culinary journey to the heart of the South Pacific with Tahitian Shrimp in Coconut-Vanilla Sauce. Originating from the vibrant island of Tahiti, this tantalizing dish is a harmonious blend of sweet, savory, and aromatic flavors. A tantalizing melody of coconut cream, vanilla extract, and a hint of lime juice creates a rich and creamy sauce that envelops tender shrimp. This exotic dish is accompanied by two additional recipes that will transport your taste buds to the tropical paradise of Tahiti: Coconut-Vanilla Rice and Pineapple-Mango Salsa. The fluffy rice, infused with the essence of coconut and vanilla, serves as the perfect base for the succulent shrimp, while the salsa, bursting with the vibrancy of pineapple and mango, adds a refreshing and vibrant touch. Get ready to embark on a culinary adventure that will leave you craving the sun-kissed beaches and azure waters of Tahiti.

Here are our top 3 tried and tested recipes!

SHRIMP WITH COCONUT-VANILLA SAUCE

Shrimp With Coconut-Vanilla Sauce image

Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at www.vanilla.com. This is a very rich dish based on a Tahitian recipe. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some.

Provided by Patricia Rain

Categories Coconut

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs medium shrimp or 2 lbs large shrimp
2 tablespoons olive oil
1/2 cup dark rum
1 cup heavy cream
1 tahitian vanilla bean, sliced open lengthwise
3/4 cup coconut milk
salt & freshly ground black pepper
lemon wedge (to garnish)
parsley (to garnish)

Steps:

Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink.
Remove them from the pan and set aside. Remove the balance of olive oil from pan.
Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.

Nutrition Facts : Calories 574.1, Fat 40.1, SaturatedFat 22.9, Cholesterol 368, Sodium 1315.5, Carbohydrate 4.9, Sugar 0.1, Protein 33

TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)

Tahitian shrimp in vanilla coconut sauce Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 10

Ingredients

2 lbs medium shrimp (or 2 lbs large shrimp)
2 tbsps olive oil
1/2 cup dark rum
1 cup heavy cream
1 vanilla bean (Tahitian, sliced open lengthwise)
3/4 cup coconut milk
ground black pepper
salt
lemon (wedge, to garnish)
parsley (to garnish)

Steps:

Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute' the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside. Remove the balance of olive oil from pan. Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste. Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.

PRAWNS WITH VANILLA COCONUT SAUCE

Prawns with Vanilla Coconut Sauce image

Provided by Food Network

Categories appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon butter
16 prawns (also called jumbo shrimp), peeled, deveined, tail on
1 vanilla bean, split
1/2 cup coconut milk, twisted from freshly grated coconut in a cheesecloth
Salt and ground black pepper

Steps:

In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't overcrowd the pan when cooking the shrimp: This will help them to cook evenly.
Cook the shrimp until they are just opaque: Overcooking will make them tough.
Be careful not to burn the sauce: Keep a close eye on it and stir constantly.
Serve the dish immediately: This is when it is at its best.

Conclusion:

Tahitian shrimp in coconut-vanilla sauce is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet, savory, and creamy flavors is sure to please everyone at your table. So next time you're looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!

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