Pepper & Vanilla-marinated Shrimp (papantla Style)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 lb medium raw shrimp, peeled and deveined
• 1 medium onion, peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 3 garlic cloves, finely minced
• 4 teaspoons pure vanilla extract (divided)
• 2 teaspoons pepper
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 1 cup dry wine
• 1 1/2 cups chicken broth (or 1 1/2 cup water plus 1/2 chicken bouillon cube)

Recipe

• 1 in a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic.
• 2 add 3 teaspoons of the vanilla extract and the pepper; mix well (this will be a fairly "dry" marinade).
• 3 add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours.
• 4 melt the butter in a large skillet with the olive oil and sauté the shrimp mixture, just until the shrimp are pink on both sides.
• 5 during this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices.
• 6 when the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside.
• 7 add the wine and chicken broth to the skillet and simmer briskly and stirring occasionally until the liquid has reduced considerably and the sauce has thickened (about 20 minutes).
• 8 return the shrimp briefly to the sauce only just to re-heat them through.
• 9 serve all over mounded cooked rice.