Pepper & Vanilla-Marinated Shrimp (Papantla Style)

Ingredients

• 1 lb medium raw shrimp, peeled and deveined
• 1 medium white onion, peeled and finely chopped
• 1 small carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 3 garlic cloves, finely minced
• 4 teaspoons pure vanilla extract (DIVIDED)
• 2 teaspoons white pepper
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 1 cup dry white wine
• 1 1/2 cups chicken broth (or 1 1/2 cup water plus 1/2 chicken bouillon cube)

Directions

1. 1

   In a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic.

2. 2

   Add 3 teaspoons of the vanilla extract and the white pepper; mix well (this will be a fairly "dry" marinade).

3. 3

   Add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours.

4. 4

   Melt the butter in a large skillet with the olive oil and sauté the shrimp mixture, just until the shrimp are pink on both sides.

5. 5

   During this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices.

6. 6

   When the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside.

7. 7

   Add the wine and chicken broth to the skillet and simmer briskly and stirring occasionally until the liquid has reduced considerably and the sauce has thickened (about 20 minutes).

8. 8

   Return the shrimp briefly to the sauce only just to re-heat them through.

9. 9

   Serve all over mounded cooked rice.