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Shrimp With Vanilla Beurre Blanc On Cardamom Coconut Rice

Prep Time: 25 minutes
Cook Time: 45 minutes
Makes 6 appetizer servings.

INGREDIENTS

    Cardamom Coconut Rice:
    • 3/4 cup coconut milk
    • 1/4 cup water
    • 1/4 teaspoon McCormick Gourmet Collection Ground Cardamom
    • 1/4 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
    • 1/2 cup jasmine rice
    • 2 tablespoons chopped green onions

    Vanilla Beurre Blanc:
    • 1/2 cup (1 stick) cold butter, cut into 8 (1-tablespoon) pieces
    • 1/4 cup finely chopped shallots
    • 1/2 cup white wine
    • 1/4 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
    • 1 (3-inch) piece McCormick Gourmet Collection Madagascar Vanilla Bean
    • 2 tablespoons heavy cream
    • 2 tablespoons finely chopped seeded plum tomato

    • 12 extra large shrimp (16 to 20 count), peeled and deveined, tails on
    • 1/4 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
    • 1/4 teaspoon McCormick Gourmet Collection Coarse Grind Black Pepper
    • 1 tablespoon butter
     

DIRECTIONS

1. For Cardamom Coconut Rice, bring coconut milk, water, cardamom and sea salt to boil in medium saucepan, stirring occasionally. Stir in rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender, stirring occasionally to prevent rice from sticking. Fluff rice with fork. Add green onions; toss gently to mix. Set aside, keeping warm.

2. Meanwhile, for Vanilla Beurre Blanc, melt 1 tablespoon of the butter in small saucepan on medium heat. Add shallots; cook and stir 5 minutes or until softened. Stir in wine and sea salt. Split vanilla bean in half lengthwise. Scrape seeds into saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes or until liquid is reduced by half. Stir in cream. Return to simmer. Gradually add remaining cold butter, 1 tablespoon at a time, whisking to form a creamy sauce. Stir in tomatoes.

3. Season shrimp with sea salt and pepper. Melt butter in large skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.

4. To serve, place 2-inch diameter biscuit cutter in center of small plate. Press 1/4 cup of rice mixture into biscuit cutter to form a rice cake. Gently remove biscuit cutter. Top center of rice cake with 2 shrimp. Spoon 2 tablespoons beurre blanc over shrimp and around rice cake. Repeat with remaining rice, shrimp and beurre blanc.

    Test Kitchen Tip: Substitute 6 McCormick Gourmet Collection Cardamom Seeds for the ground cardamom in the rice. Remove seeds from rice before serving.
     

Recipe from McCormick® - Spices & Seasonings
 

 

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