Curry and vanilla shrimp

Shrimp coated in a short curry-vanilla sauce, creamy and highly fragrant.

The shrimp are quickly seared then coated in a mild, spiced sauce with a well-controlled vanilla.

Ingredients

Savory base

  • 600 g raw peeled shrimp
  • 1 shallot, finely chopped
  • 20 g butter
  • 25 cl heavy cream
  • 1 tsp Madagascar curry
  • 0.5 vanilla bean
  • 3 drops vanilla extract
  • 2 pinches fine salt

Method

  1. Sear the shrimp (4 min)
    Sear the shrimp quickly to color them without drying them out. Set aside at once.
  2. Build the short sauce (6 min)
    Sweat the shallot, add the cream, curry and vanilla, then let it reduce slightly until you get a short, coating sauce.
  3. Assemble and adjust (2 min)
    Return the shrimp to the sauce, add a few drops of vanilla extract and serve immediately.

Why this recipe works

The curry gives the warm base, the vanilla rounds out the sauce, and the shrimp keep a clean, marine character.

Mistakes to avoid

Do not overload the curry or the vanilla. The dish must stay brisk, not turn into a thick, muddled sauce.

Storage and serving

This is a dish to serve immediately. You can prepare the sauce base ahead, then finish with the shrimp at the last moment.

Tips

  • Sauce: The sauce must stay short and light. Over-reduction crushes the vanilla.
  • Cooking: The shrimp need very little time. The sauce finishes the cooking.

Recommended Vanille Désiré products

The bean provides the base, the extract helps adjust the sauce just before serving.

FAQ

Can vanilla extract be used on its own?
Yes, but the half bean brings a fuller base. The extract mainly serves to fine-tune the finish.
Which curry should you choose for this dish?
A warm but not overly aggressive curry, able to stay behind the shrimp and the vanilla.

Sources