Best 3 Tahitian Shrimp In Vanilla Coconut Sauce Recipes

Embark on a culinary journey to the picturesque shores of Tahiti, where flavors dance in harmony to create a dish that tantalizes the senses. Discover the secrets of Tahitian shrimp in vanilla coconut sauce, a symphony of tropical flavors that will transport you to paradise with every bite. In this guide, we'll unveil the culinary magic behind this iconic Tahitian dish, providing step-by-step instructions and expert tips to ensure your culinary masterpiece is nothing short of extraordinary. Get ready to immerse yourself in the vibrant flavors of Tahiti and create a dish that will leave your taste buds forever enchanted.

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

TAHITIAN SHRIMP IN VANILLA COCONUT SAUCE RECIPE - (4.1/5)

Tahitian shrimp in vanilla coconut sauce Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 10

Ingredients

2 lbs medium shrimp (or 2 lbs large shrimp)
2 tbsps olive oil
1/2 cup dark rum
1 cup heavy cream
1 vanilla bean (Tahitian, sliced open lengthwise)
3/4 cup coconut milk
ground black pepper
salt
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.

TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE

Tahitian Shrimp in Coconut-Vanilla Sauce image

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

Ingredients

2 -3 tablespoons oil
2 lbs shrimp, peeled and deveined
1 tahitian vanilla bean
1/2 cup rum
1 cup coconut milk
1 cup heavy cream
salt and pepper, to taste

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.

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 large shrimp for this recipe, as they will hold up better in the cooking process and will be easier to eat.
If you don't have a mortar and pestle, you can use a food processor or blender to grind the spices.
Be sure to use fresh coconut milk for this recipe. Canned coconut milk will not give you the same flavor or texture.
If you don't have Tahitian vanilla beans, you can use Mexican vanilla extract instead. However, Tahitian vanilla beans will give you a more authentic flavor.
Serve this dish with rice or noodles, and garnish with fresh cilantro or mint.

Conclusion:

Tahitian shrimp in vanilla coconut sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The shrimp are tender and flavorful, and the sauce is creamy and rich. This dish is sure to impress your friends and family.