Ingredients
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1 medium white onion, peeled and finely chopped
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1 stalk celery, finely chopped
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3 garlic cloves, finely minced
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2 teaspoons white pepper
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1/4 cup unsalted butter
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1/4 cup olive oil
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1 cup dry white wine
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1 1/2 cups chicken broth (or 1 1/2 cup water plus 1/2 chicken bouillon cube)
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4 teaspoons pure vanilla extract (DIVIDED)
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1 small carrot, peeled and finely chopped
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1 lb medium raw shrimp, peeled and deveined
Instructions
- In a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic.
- Add 3 teaspoons of the vanilla extract and the white pepper; mix well (this will be a fairly "dry" marinade).
- Add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours.
- 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.
- During this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices.
- When the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside.
- 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).
- Return the shrimp briefly to the sauce only just to re-heat them through.
- Serve all over mounded cooked rice.