Shrimp With Coconut-Vanilla Sauce

1. 1

   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.

2. 2

   Remove them from the pan and set aside. Remove the balance of olive oil from pan.

3. 3

   Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.