This delicious shrimp recipe is named for the goddess of vanilla, which originates in Veracruz, Mexico. This should be served over a mound of buttery white rice made with one half cups of coconut milk, one and one half cups of water,(per 2 cup serving) and 4 sprigs of cilantro added when rice is done. Accompany with the Black Beans recipe and the smooth and hot guacamole salsa shown below and corn tortillas.
You will need;
1 pound fresh shrimp
1 med onion finely diced
1 small carrot finely diced
3 cloves garlic finely diced
4 tsp vanilla extract (not imitation)
2 tsp black pepper
1/4 tsp chili powder(pasilla negra)
1 tsp salt
1/4 cup olive oil
1 cup white wine
1 1/2 cup chicken broth
2 tblsp unsalted butter
In a bowl, marinate the shrimp in the onion,carrot, garlic,salt, pepper, chili powder, and vanilla, be sure to mix this well as it is a "dry" marinade, cover and refrigerate for 1 1/2 to 3 hours.
In a skillet; melt the butter in the olive oil and add the shrimp mixture, cook until the shrimp are pink, remove the shrimp to a bowl leaving the veggie mix, add the wine and the chicken broth, stir to reduce the mix to desired thickness and return the shrimp to heat them thoroughly. Serves two.
