Entree: New Caledonia – Northern Culinary Region – Prawns in Vanilla Sauce (Prawns cooked in a rich cream sauce scented with vanilla)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) large prawns, peeled and deveined
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 shallots, finely chopped (about 2 oz/60 g)
- 1 garlic clove, minced (about 3 g)
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) fish stock or low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 vanilla bean, split and seeds scraped (about 3 g)
- 1 tsp (5 ml) freshly squeezed lime juice
- 1/4 cup (15 g) fresh parsley, chopped
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Pat prawns dry, season lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat. Sear prawns 1–1½ minutes per side until just opaque; remove and keep warm.
2. Reduce heat to medium. Add remaining 1 tbsp (14 g) butter to the pan. Sauté shallots and garlic until soft and translucent, about 2–3 minutes.
3. Pour in 1/2 cup (120 ml) dry white wine to deglaze, scraping up browned bits. Simmer until reduced by half, about 2 minutes.
4. Add 1/4 cup (60 ml) fish stock and scrape the vanilla bean seeds into the pan along with the split pod. Simmer 1 minute to infuse.
5. Stir in 1 cup (240 ml) heavy cream and bring to a gentle simmer. Cook until sauce thickens slightly, about 3–4 minutes. Remove and discard the empty vanilla pod.
6. Stir in 1 tsp (5 ml) lime juice and 1/4 cup (15 g) chopped parsley. Taste and adjust seasoning with salt and pepper.
7. Return prawns to the pan to warm through for 30–60 seconds. Spoon sauce over prawns and serve immediately with steamed rice or crusty bread.