Best 3 Shrimp With Vanilla Recipes

Shrimp with vanilla is a unique and flavorful dish that combines the sweet taste of vanilla with the savory flavor of shrimp. This culinary masterpiece is a delight for the senses, tantalizing the taste buds with its harmonious fusion of flavors. Whether you prefer a creamy sauce or a crispy glaze, there's a shrimp with vanilla recipe to suit your palate. Discover the culinary artistry of this delightful pairing and embark on a gastronomic journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA SHRIMP

Vanilla Shrimp image

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

Ingredients

1/4 cup dry white wine
1 tablespoon pure vanilla extract
1/2 teaspoon minced onion
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 lb shrimp, peeled and deveined
2 tablespoons butter
1/2 cup chicken broth

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

Shrimp With Vanilla image

Provided by Florence Fabricant

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds medium shrimp, peeled and deveined
3 large garlic cloves, minced
1 medium onion, finely chopped
3 1/2 tablespoons vanilla extract
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 jalapeño chili, seeded and minced
1 1/2 cups chicken stock, boiled down to 3/4 cup
3/4 cup dry white wine
1 teaspoon fresh lime juice
2 Hass avocados, peeled, seeded and sliced
4 to 6 cilantro sprigs
Steamed white rice for serving

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

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

Tips:

Use fresh, high-quality shrimp for the best flavor. Avoid frozen shrimp that has been treated with preservatives.
If using frozen shrimp, thaw them properly in the refrigerator or under cold running water. Never thaw shrimp at room temperature.
Clean the shrimp by removing the shells and deveining them. This will help to remove any grit or sand from the shrimp.
Season the shrimp with salt and pepper before cooking. You can also add other spices or herbs, such as garlic powder, onion powder, or paprika.
Cook the shrimp until they are just cooked through. Overcooked shrimp will be tough and rubbery.
Serve the shrimp immediately with your favorite dipping sauce or side dish.

Conclusion:

Shrimp with vanilla is a delicious and easy-to-make dish that is perfect for any occasion. The vanilla adds a subtle sweetness and depth of flavor to the shrimp, making it a truly unique and memorable dish. Whether you are serving it as an appetizer, main course, or side dish, shrimp with vanilla is sure to be a hit.