Chevrettes à la Vanille et Coco (Tahitian Shrimp in Coconut-Vanilla Sauce)
The heavy cream and coconut milk makes for a very heavy dish. To
lighten it up, substitute light coconut milk or evaporated milk for the
2 lbs medium shrimp or 2 lbs
Tahitian vanilla beans, sliced open lengthwise
salt & freshly ground black pepper
lime wedges for garnish
shaved, toasted coconut, toasted for garnish (optional)
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.Recipe adapted from Vanilla.com
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 and the sauce poured over all. Garnish with lime
wedges and parsley. Sprinkle toasted coconut over top if desired. Sauted
chard makes a nice and traditional side. I served fried plantain slices
with the shrimp. While they were a fun tropical addition, we found them
rater bland. Perhaps they needed a pinch of good salt.