Shrimp With Coconut-vanilla Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs medium shrimp or 2 lbs large shrimp
• 2 tablespoons olive oil
• 1/2 cup dark
• 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)

Recipe

• 1 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.
• 2 remove them from the pan and set aside. remove the balance of olive oil from pan.
• 3 add and the vanilla bean to the frying pan and reduce the until it is nearly evaporated (down to about 2 tablespoons).
• 4 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.
• 5 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.