**Tantalize your taste buds with our exquisite Vanilla Shrimp, a culinary masterpiece that blends the sweet allure of vanilla with the succulent flavors of shrimp.**
This delightful dish offers a unique and captivating taste experience, elevating the classic shrimp scampi to new heights of flavor. Prepared using fresh and succulent shrimp, this recipe infuses a harmonious balance of sweet, savory, and tangy notes, leaving you craving more with every bite.
In addition to the Vanilla Shrimp, this article presents an enticing array of shrimp scampi variations, each with its own distinct charm. Discover the classic Shrimp Scampi, a timeless favorite that embodies the essence of this timeless dish. For those seeking a spicy kick, the Spicy Shrimp Scampi delivers an exhilarating heat that ignites the senses.
If you prefer a creamy and indulgent experience, the Creamy Shrimp Scampi offers a rich and velvety sauce that envelops the shrimp in a blanket of decadence. And for those with dietary restrictions, the Gluten-Free Shrimp Scampi provides a delicious alternative that caters to a variety of dietary needs.
These recipes are carefully curated to provide a diverse range of flavors and preferences, ensuring that every seafood enthusiast finds their perfect match. Whether you're a seasoned cook or a novice in the kitchen, these recipes are accessible and easy to follow, guiding you effortlessly through the culinary process.
So, embark on a culinary journey with our Vanilla Shrimp and its accompanying scampi variations. Prepare to tantalize your taste buds and indulge in a symphony of flavors that will leave you craving more.
TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE
Chevrettes à La Vanille Et Coco is the proper name for this! The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp, but you could also use fish or chicken. Enjoy!
Provided by Nif_H
Categories Polynesian
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 10
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.
VANILLA SHRIMP
I haven't tried this one yet. It comes from McCormick Seasoning and sounds intriguing, don't you think?!
Provided by Mysterygirl
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
SHRIMP WITH VANILLA
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place shrimp in a bowl, and add garlic, onion, 2 tablespoons vanilla, and the salt and pepper. Toss, then cover and refrigerate 2 hours.
- Heat butter and oil in a large skillet over medium-high heat. Add jalapeño, and when it starts to soften, add shrimp and its marinade. Add remaining vanilla extract. Sauté, stirring, just until shrimp turn pink. Remove shrimp to a warm serving dish, and cover with foil.
- Add stock and wine to skillet and cook over high heat, stirring, about 5 minutes, until liquid is reduced and has thickened to consistency of light cream. Add lime juice, stir, then pour sauce over shrimp. Garnish dish with avocado slices, scatter cilantro on top, and serve with rice.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1105 milligrams, Sugar 5 grams, TransFat 0 grams
ZAFRA'S SHRIMP AND PLANTAINS WITH CHIPOTLE VANILLA CHOCOLATE SAUCE: CAMARONES DE PAPANTLA CON VAINILLA Y CHOCOLATE
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Peel and de-vein the shrimp leaving on the tails, and set aside. Cut the vanilla beans into 1-inch pieces with a knife, and then chop to a fine bread crumb texture in a small food processor or spice grinder, about 1 tablespoon. Set aside.
- Cut off the brown ends of the plantains and slit the skin lengthwise from end to end along its ridges, preferably with a table knife. With your fingertips, work off the skin. Slice crosswise into 1/4-inch rounds or at an angle. Heat the vegetable oil over moderate heat in a medium-sized, heavy bottomed saucepan or deep skillet until barely rippling (about 350 degrees F). Fry the plantain rounds until golden, for about 1 to 2 minutes. Remove from the skillet and place on paper towels to drain. Keep in a warm place.
- Place the tomatoes and chiles in a blender or food processor and process to a fine puree. Heat the olive oil in a 9-inch skillet or medium saucepan over medium heat until it ripples. Stir in the puree and salt. Saute stirring occasionally for approximately 20 minutes or until the sauce thickens and the oil starts to separate from the solids and begins to fry again.
- Stir in the onions, the ground vanilla, the vanilla extract, the optional sugar, and the dark chocolate, and cook until the chocolate dissolves, about 3 minutes, while stirring. Add the shrimp and the plantains and cook for 3 more minutes. Serve immediately with white rice or Moors and Christians rice.
- Serving Suggestions: White rice or Moors and Christians rice.
Tips:
- Use Fresh Shrimp: The fresher the shrimp, the better the dish will taste. If possible, buy shrimp that is caught the same day you plan to cook it.
- Clean the Shrimp Properly: Before cooking, remove the heads, shells, and any veins from the shrimp. This will help to ensure that the shrimp is clean and free of any debris.
- Use a Good Quality Vanilla Bean: The quality of the vanilla bean will greatly affect the flavor of the dish. If possible, use a vanilla bean that is fresh, plump, and has a strong aroma.
- Don't Overcook the Shrimp: Shrimp cooks very quickly, so it's important to not overcook it. Overcooked shrimp will become tough and rubbery.
Conclusion:
Vanilla shrimp is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet vanilla and savory shrimp is sure to please everyone at the table. With these tips, you can make sure that your vanilla shrimp is perfect every time.
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