Shrimp Tahiti

By John, 15 June, 2012
Description

Grilled Shrimp with Savory Tahiti Vanilla SauceThis very simple, quick dish of shrimp in a savory vanilla-coconut sauce is exotic yet accessible to cautious eaters.

The shrimp can be cooked in the sauce, or grilled and served with the sauce as shown here. If you have some extra rum, consider flaming them at the last minute!

Yield
2 Servings
Preparation time
15 minutes
Ingredients
12 Prawns (any very large shrimp)
2 T Butter (or Vegetable oil)
1⁄2 c Light Rum
1 Vanilla Bean
1 Coconut Milk (stir well)
1 1⁄2 c Coconut Milk
Instructions
  1. Saute the shrimp in the butter. Shell and devein. Set aside.
  2. Slit the vanilla bean down the middle to expose all the seeds.
  3. Add the rum and the vanilla bean to the hot pan and boil down the rum to about 1/3.
  4. Stir in the coconut milk, bring to a boil and then simmer for a few minutes to get the flavors together.
  5. Put the shrimp back in to warm them up again.
  6. Serve over rice.