Chevrettes à la Vanille et Coco – Shrimp in Coconut Vanilla Sauce
Tahiti came along at a perfect time – it was a beach week for me. I sat under an umbrella near the ocean and read, and when it came time to cook, I had access to the freshest seafood. The shrimp for this dish came right off of the boat – you cannot beat that. Fun and easy to make, this was a very subtle dish and enjoyed by all.
A side note: half of the dinner crowd that night were landlubbers and didn’t want shrimp. My husband grilled up some chicken, and I put aside some of the sauce before I tossed in the shrimp. Final verdict: the poultry eaters were pleased as well. This sauce is really versatile. With the rice alone, it was the start of a potentially fantastic rice pudding …some experimenting perhaps? I promise updates if that does indeed happen…
Adapted from a recipe at http://www.whats4eats.com/fish/chevrettes-vanille-coco-recipe
- Oil — 2 to 3 tablespoons (I used coconut oil – use what you prefer)
- Shrimp, peeled and deveined — 2 pounds
- Vanilla bean — 1 (this of course called for Tahitian vanilla, but I used a bean from Madagascar – not what I wanted, but what I had)
- Rum — 1/2 cup (I used light rum)
- Coconut milk — 1 cup
- Heavy cream — 1 cup
- Salt and pepper — to season
- Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through. 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, with plenty of rice.