Curry Vanilla Shrimp

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

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

Ingredients

Savory base

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

Preparation

  1. Sear the shrimp (4 min)
    Sear the shrimp quickly to color them without drying them out. Set aside right away.
  2. Make the short sauce (6 min)
    Sweat the shallot, add the cream, curry and vanilla, then let 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 read.

Mistakes to avoid

Do not overload either the curry or the vanilla. The dish should stay brief, not become a thick, muddled sauce.

Storage and serving

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

Tips

  • Sauce: The sauce should stay short and clear. Excessive reduction crushes the vanilla.
  • Cooking: The shrimp need very little time. The sauce finishes the cooking.

Recommended Vanille Désiré products

The bean gives the base, the extract helps correct the sauce just before serving.

FAQ

Can only vanilla extract be used?
Yes, but the half bean brings a fuller base. The extract mainly serves to adjust the finish.
Which curry to choose for this dish?
A warm curry that is not too aggressive, able to stay behind the shrimp and the vanilla.

Sources