Chevrettes à la Vanille et Coco
(Tahitian shrimp in coconut-vanilla sauce)
4 to 6 servings
- Oil -- 2 to 3 tablespoons
- Shrimp, peeled and deveined -- 2 pounds
- Tahitian vanilla bean -- 1
- Rum -- 1/2 cup
- Coconut milk -- 1 cup
- Heavy cream -- 1 cup
- Salt and pepper -- to season
- 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.
Chevrettes à la Vanille et Coco 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.