FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 2SHRIMP APPETIZERS >>>>> >  Shrimp with Vanilla Beurre Blanc

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages