Tahitian Shrimp In Coconut-Vanilla Sauce – a delicious recipe with oil, shrimp, vanilla bean, rum, coconut milk, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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.
2
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.
3
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.
4
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.
5
Variations:
6
Saute a minced onion after you saute the shrimp and simmer in the sauce.
7
Use evaporated milk instead of cream.
8
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.
981
kcal
Calories
73
g
Fat
8
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 -3 tablespoons oil, 2 lbs shrimp, peeled and deveined, 1 tahitian vanilla bean, 1/2 cup rum, and more.
Yes, Tahitian Shrimp In Coconut-Vanilla Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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