Entree: French Polynesia – National Cuisine – Chevrettes à la Vanille (Sautéed shrimp fragranced with Tahitian vanilla and citrus)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 1 lb (454 g) shrimp, peeled and deveined (about 20–24 medium), tails optional
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
- 2 shallots, finely minced — about 2 oz (60 g)
- 2 cloves garlic, minced — about 0.6 oz (18 g)
- 1 vanilla bean (Tahitian vanilla preferred), split lengthwise and seeds scraped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1/4 cup (60 ml) light coconut milk
- 1/4 cup (60 ml) dry white wine or fish stock (optional)
- 1/2 tsp (2.5 g) fine sea salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. Pat the shrimp dry and season lightly with 1/4 tsp (1.25 g) salt and a pinch of pepper. Split and scrape the vanilla bean to expose the seeds; reserve pod.
2. In a large skillet over medium-high heat, melt the butter with the oil. Add the minced shallots and garlic and cook until softened and fragrant, about 2–3 minutes, taking care not to brown.
3. Add the vanilla seeds and the scraped pod to the pan and stir for 30 seconds to release the aroma. Pour in the white wine or fish stock (if using) and let it reduce by half, about 1–2 minutes.
4. Stir in the coconut milk and lime juice, bring the sauce to a gentle simmer, then add the shrimp in a single layer. Cook, turning once, until the shrimp are pink and just cooked through, about 3–4 minutes total (depending on size).
5. Remove the vanilla pod, taste and adjust seasoning with remaining salt and pepper. Spoon the vanilla-citrus sauce over the shrimp, sprinkle with chopped cilantro or parsley, and serve immediately with steamed rice or crusty bread and lime wedges.