We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Got a whole bunch of spices and seasonings in the pantry but only wine and frozen shrimp in the fridge? Then you’ve to a unique take on shrimp scampi that satisfies your seafood craving and adds mystery with a secret ingredient people will be begging you to share.
Click here for more great back-of-the-box recipes.
Recipe Courtesy of McCormick
- 1/4 Cup dry white wine
- 1 Tablespoon pure vanilla extract, such as McCormick
- 1/2 Teaspoon minced onions, such as McCormick
- 1/2 Teaspoon seasoned pepper blend, such as McCormick
- 1/4 Teaspoon garlic powder, such as McCormick
- 1 Pound shrimp, peeled and deveined
- 2 Tablespoons butter
- 1/2 Cup chicken broth
Grilled Shrimp with Vanilla Beurre Blanc
This Grilled Shrimp with Vanilla Beurre Blanc is kind of like a culinary school lesson, with a more modern twist. Beurre blanc is a classic French sauce (translated as “white butter”) that is similar to a hollandaise in theory, but without any eggs.
Don’t let the French name intimidate you: beurre blanc is simply an emulsion of butter + a vinegar and/or wine reduction. It sounds fancy, but just like my coconut risotto, it’s a restaurant-quality recipe that is actually pretty quick and easy to make.
Now, for the modern twist. I’m kind of loving the delicate combination of seafood and vanilla lately. I had a restaurant dish of halibut with a light vanilla sauce awhile back, and I’ve been thinking about that plate of food ever since!
Vanilla isn’t just relegated to baking and pastry in my kitchen – it comes out to play in savory food, too. Just a small spoonful of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste added to this beurre blanc gives a modern twist to this very classic French sauce.
Madagascar Bourbon vanilla has a sweet, creamy flavor and is an excellent “all-purpose” vanilla, perfect for any sweet or savory recipe.
The vanilla beurre blanc would pair wonderfully with almost any type of seafood – including fish like Chilean sea bass, lobster or shrimp – or even grilled asparagus.
Serve this Grilled Shrimp with Vanilla Beurre Blanc as an appetizer or light entree at your next summer barbecue!
All Nielsen-Massey products are certified gluten free, kosher, allergen free and non-GMO , and they have an expanding line of certified organic products. For more recipe inspiration, please connect with Nielsen-Massey on Instagram, Facebook, Twitter, Pinterest and YouTube.
Lightly brush rolls with 2 tablespoons of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside.
Heat oil and remaining 1 tablespoon butter same skillet on medium heat. Add shallots and garlic cook and stir 1 minute or until fragrant. Add shrimp, paprika, salt and pepper cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla cook until heated through.
Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.
- 32 vanilla wafers, crushed
- 1 egg, beaten
- ¾ cup water
- ⅓ cup apricot nectar
- 2 teaspoons cornstarch
- ¼ cup packed brown sugar
- 3 tablespoons red wine vinegar
- 1 tablespoon ketchup
- 2 cups vegetable oil
- ¾ pound medium shrimp - peeled and deveined
In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.
VANILLA SHRIMP CROSTINI
• 1 baguette French bread
• 2 ounces Gruyere or Manchego cheese
• 1 pound large uncooked shrimp, peeled and deveined
• 4 tablespoons butter, divided
• 1/2 cup dry white wine
• 2 teaspoons McCormick Pure Vanilla Extract
• 1/2 teaspoon McCormick Basil Leaves
• 1/4 teaspoon McCormick Ground Red Pepper
• roasted red bell peppers, chopped (optional)
• fresh chives, snipped (optional)
Cut baguette into 1/4-inch slices, on the diagonal. Broil until lightly toasted. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
Sauté shrimp in 2 tablespoons butter in large skillet over medium-high heat one minute per side.
Add wine, vanilla, basil, and red pepper.
Cook 2-4 minutes or until shrimp are pink.
Remove shrimp from pan.
Boil sauce one minute more remove pan from heat and whisk in remaining butter, one tablespoon at a time. The butter must melt gradually to form a creamy sauce.
To assemble appetizers, brush toasted baguette slices with warm sauce from skillet. Top baguette slices with 1-2 thin slices of cheese, then 1-2 shrimp (depending on size) brush with additional sauce.
Garnish with roasted red bell pepper and chives, if desired.
Per One Serving: About 115 Calories, Fat 4g, Protein 6g, Carbohydrates 13g, Cholesterol 38mg, Sodium 209mg, Fiber 1g
Replace Your Vanilla Extract With Bourbon, Give Your Baked Goods a Cheap, Tasty Twist
The cost per teaspoon of bourbon or rum is way less than vanilla extract.
If you&aposre a frequent baker, you already know that vanilla extract, a pantry staple for all kinds of projects, has skyrocketed in price over the past few years. Decent quality pure vanilla extract will run you about $5 per ounce, or $20 to 25 a bottle. Vanilla bean paste, which is something I use whenever I want to have the actual little vanilla seeds in my recipe, is at almost $7.50 an ounce, or $30 a bottle. Single vanilla beans are going for as much as $10 to $15 per depending on the source. Vanilla prices have shot up for a number of reasons, meaning that holiday baking season is a lot more expensive than it used to be.
At my house, where I do a tremendous amount of recipe testing, I often invest in a commercial sized bottle of vanilla paste that will last a whole year. Last year’s bottle is on its final dregs, and a new one is now going for $150. But I recently found a trick that is saving my baking and reducing my dependence on vanilla in a very delicious way. I am, as many of you know, married to a lovely man from Kentucky. Which means that at any given time in our house, we are in possession of about eleven different bottles of bourbon.
A while back I was looking at my bottle of vanilla paste and noticed for the first time that it said Bourbon on it. Not because there is bourbon in it, but because the beans are sourced from an area of Madagascar that used to be named Bourbon. But it got me thinking. Some of the bourbons we drink at home have a decidedly vanilla backnote. And vanilla extract is made by soaking vanilla pods in alcohol to extract the flavor. I wonder if I could swap out actual bourbon for vanilla extracts when baking?
I asked my Kentucky boy which bourbon had the most vanilla notes, and he said to try the Four Roses Single Barrel. I gave it a sniff, and indeed there was a distinct vanilla backnote to the nose. So, I added it to a batch of cookies. And while the flavor wasn’t pure vanilla, it was more like a combination of vanilla and caramel and maple, it was delicious. As with using vanilla extract the alcohol burns off in baking and you are just left with flavor. And at about $1.45 an ounce compared to the $5 an ounce for vanilla it seems like a bargain.
Watch: What&aposs the Difference Between Vanilla Extract, Imitation Vanilla, and Vanilla Bean Paste?
I don’t use them interchangeably. If something really needs strong vanilla punch, like vanilla ice cream or custard or the like, I stick with the real deal. But in baking I think I now use bourbon about 35 to 40 percent of the time. I like the complexity it brings, and the way it naturally supports caramel, toffee and molasses flavors. It is great in anything with spice or ginger or chocolate.
So, as you embark on your holiday baking think about reaching for a different bottle. Bourbon might just get you through the vanilla season.
Vanilla Shrimp - Recipes
Can you resist FREE?
Our newsletter is jam packed full of.
A unique, wonderful dish that uses vanilla to enhance the delicate flavor of the shrimp.
Prep: 5 min - Marinate: 30 Min - Cook: 20 Min
1/4 cup dry white wine
1 tablespoon McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Minced Onions
1/2 teaspoon McCormick® Seasoned Pepper Blend
1/4 teaspoon McCormick® Garlic Powder
1 pound shrimp, peeled and deveined
2 tablespoons butter
1/2 cup chicken broth
1. In a plastic bag or glass dish, combine wine, vanilla extract, minced onion, seasoned pepper and garlic powder. Add shrimp and marinate for 30 minutes. Reserve marinade.
2. Sauté shrimp in butter until pink. Remove shrimp from skillet. Add reserved marinade and chicken broth boil for 10 minutes. Return shrimp to pan and heat through.
Nutritional Information Per Serving:
Calories 399, Fat 9 g, Cholesterol 189 mg, Protein 30 g, Carbohydrates 42 g, Sodium 356 mg
- 2 lbs medium shrimp (or 2 lbs large shrimp)
- 2 tbsps olive oil
- 1/2 cup dark rum
- 1 cup heavy cream
- 1 vanilla bean (Tahitian, sliced open lengthwise)
- 3/4 cup coconut milk
- ground black pepper
- lemon (wedge, to garnish)
- parsley (to garnish)
Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute' the shrimp for two to three minutes and or until they have turned pink.
Remove them from the pan and set aside. Remove the balance of olive oil from pan.
Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons).
Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste.
Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Peel the shrimp and reserve the heads and shells. Heat 1 Tbsp butter in a saucepan and sauté the shrimp shells until pink on all sides.
Cover with cold water and add the vanilla bean. Bring to a boil. Lower the heat and let this simmer uncovered for at least half an hour or so.
Meanwhile, peel and dice the parsnip. Boil in salted water for 20 minutes or until tender.
Use a potato masher to make parsnip puree.
Enrich the parnsip puree with 1 Tbsp butter. Taste and adjust the seasoning with salt and freshly ground white pepper. Keep warm.
Boil the peas in salted water until soft, about 15 minutes. Add 1/4 tsp baking powder to the water to keep the peas extra green and cook them faster. (This will make the water slightly alkaline.)
Use a food mill to turn the peas into puree.
Enrich the pea puree with 1 Tbsp butter. Taste and adjust the seasoning with salt, freshly ground white pepper, and perhaps a pinch of sugar. Keep warm.
The shrimp stock is ready to be drained when about half of the water has evaporated (thus concentrating the stock nicely).
Sieve the shrimp stock. Reserve the vanilla bean. Let the heads cool off until they are cool enough to handle, and squeeze all of the juice out of the heads into the shrimp stock. (Yes you will be eating shrimp ‘brain’. It is delicious!)
Let the shrimp stock simmer to concentrate it some more.
Preheat the oven to 60C/140F.
Pat the scallops and shrimp dry with paper towels. Sprinkle a tiny pinch of sugar on the flat sides of the scallops to let them brown more easily.
Heat 2 Tbsp clarified butter in a non-stick frying pan over very high heat. Add the scallops and shrimp and cook for 30 seconds to 1 minute.
Turn them over to cook the other side as well for 30 seconds to 1 minute.
Add the cognac and stir. If you like you can ignite the cognac to a flambée, but you have to be very quick because the alcohol will evaporate swiftly anyway.
Remove the seafood onto a plate and keep warm in the oven while you finish the sauce.
(While I am writing this, I think that if you have enough space in your oven, it would be even better to do the plating with the pea and parnip purees and the seafood at this point and put the plated plates into the oven.)
Add the shallot to the frying pan and sauté for 1 minute until golden.
Splash on a bit of the white wine you’ll be drinking with the dish, and add the shrimp stock as well as a bit of lemon juice.
Lower the heat and add the cream.
Cut the vanilla bean in half lengthwise and add it back to the sauce. For an additional vanilla boost, you can scrape out the seeds and add them to the sauce.
Let the sauce simmer to thicken a bit. Sieve the sauce to remove the shallots and vanilla bean.
Taste and adjust the seasoning with salt, freshly ground white pepper, and lemon juice (if needed).
Arrange the vegetable purees and seafood on warm plates, and dress with the sauce.
- Quick Glance
- 15 M
- 20 M
- Serves 4 as an appetizer or 2 as a meal
Ingredients US Metric
- 1 pound fresh or thawed frozen raw shrimp, peeled and deveined, tails left on
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and grated
- 1 inch piece fresh ginger, peeled and grated
- 2 tablespoons store-bought or homemade tomato paste
- 1 tablespoon fresh lime juice, plus lime wedges
- 1 teaspoon garam masala
- 1/4 to 1/2 teaspoon ground cayenne
- 1/4 teaspoon ground cinnamon
- Fine sea salt
- 2 tablespoons minced chives
Place the shrimp in a colander and rinse under cold running water. Pat them dry with paper towels.
In a large bowl or resealable plastic bag, combine 1 tablespoon of the oil and the garlic, ginger, tomato paste, lime juice, garam masala, cayenne, and cinnamon. Taste and adjust the seasoning if desired.
Add the shrimp, season with salt, and coat evenly. Let sit for 5 minutes.
In a medium skillet over medium-high heat, warm 1 tablespoon of the oil. Add the shrimp along with the spice mixture and liquid and cook, stirring and turning occasionally, until they turn pink, 3 to 4 minutes. (The tomato paste and shrimp might make it tricky to determine the pink color, so to test for doneness, cut a piece of the shrimp in half the flesh inside should be completely tender and white in addition to the outer surface and tail turning pink.)
Transfer the shrimp to a platter. Garnish with the chives. Serve immediately with the lime wedges on the side.
Recipe Testers' Reviews
"Yum!" Thats always a good sound to hear from one’s better half when sharing a meal. As a riff on an Indian meal, where flavors usually take quite a while to meld, this is a very simple meal to pull together quickly and easily.
I made the sauce a few hours ahead of time and let it meld in the fridge. We like ginger, as it’s a bit spicy and has just a hint of sweet too. I'm a rogue, so I used a half pound of 13- to 15-count shrimp (larger shrimp are certainly easier to peel) and a half pound of large scallops for this recipe.
As we all have different acceptable levels of spice heat, this may be spicier for some, so adjust the cayenne accordingly. I used 1/4 tsp for my recipe as we don't like too much spice, and that was spicy enough for us.
I keep 1- to 1/1/2-inch chunks of ginger root in the freezer so I always have some fresh at hand. The skin also comes off much easier after being frozen simply by using the edge of a spoon to peel it.
I served these over Tarka Dal as a meal. A cucumber raita or even a garlicky tzatziki would make a nice accompaniment as a cooling sauce served as an appetizer.
This is a new weeknight dinner to be excited about. Easy, quick, and great flavor! This doesn’t take a lot of advance planning and you don’t have to purchase a lot of ingredients. This marinade has just enough flavor and spice without overwhelming the delicate flavor of the shrimp and serving with rice helps to sop up more of the marinade.
I found that using a bag to marinade made things easier since the marinade was slightly chunky and really clung to the shrimp.
Serve with rice and double the portion and you can easily make this into an entrée rather than an appetizer.
If you’re running late with getting dinner on the table or having a few friends swing by last minute, pull out some shrimp from the freezer and make this IMMEDIATELY. The final result tastes like you put a ton of time and effort into it, but it couldn’t be more simple or straightforward.
What this recipe truly delivers on is its namesake ingredient. Every bite of the shrimp was perfectly accented with the garam masala’s signature notes, especially the aromatic coriander and cardamom. The warm cinnamon, punchy ginger, and zesty lime mixed in were excellent accompaniments that added additional depth and complexity. The heat from the cayenne was also just enough to leave a tingling sensation on your lips and tongue, but it wasn’t leaving you dashing for a glass of water to cool you off.
The only suggestion I’d make to this recipe is flipping your shrimp along with stirring it to get a little of the marinade caramelized evenly on both sides. Otherwise, what a dreamy dish!
Having never liked shrimp as a kid, I've been making up for it in my adult years with an Eleanor Shellstrop-level of enthusiasm and was delighted with this dish. Shrimp + Indian flavors + under 20 minutes = what's not to love. Sure, it's meant to serve four, but that didn't stop three of us from finishing these off with samosas and drinks.
I used frozen raw shrimp that I thawed in a colander under running water, and had no problems. I’d recommend checking seasoning BEFORE adding the raw seafood, and the next time I make these I’ll increase the garam masala and salt just a smidge. I'll also make sure my pan is screaming hot to get more of a sear and to reduce the sauce a little more.
A warning needs to be attached to this recipe. *This is not for the faint of heart. It is quite spicy.* However, that being said, this was delicious and full of flavor. This was a very easy recipe to throw together—so much so that it was a weekday lunch at our house.
Perhaps a range of cayenne could be noted, to warn folks who are drawn to the flavors and seasonings used but don’t want quite so much cayenne, which is where the heat comes from.
We ate this with naan bread the first day, and then as a quesadilla the next day. For us, this could feed 4 as an appetizer.
We loved this deceptively simple recipe. I was skeptical that such a short marinating time could produce enough depth of flavor but it really packed a flavour punch! We will make this dish again and again.
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Be prepared to get gloriously messy and covered in deliciously drippy Indian spices. This simple recipe takes a few ingredients, a little prep yet packs a wallop of flavor. Being a Southern girl my immediate thought, as sauce was dribbling down down my chin, was this would make a fine plate of shrimp and grits. Next time!
Love everything about this, Beth! Thank you for sharing that, and next time, I expect an invitation!