Herbed Chicken & Spinach Soup
appetizer

Shrimp with Vanilla Beurre Blanc on Cardamom Coconut Rice

(Not rated yet )
Highly treasured vanilla bean and cardamom are paired in this decadent appetizer of shrimp with cardamom and coconut infused rice and rich vanilla beurre blanc sauce.
  • 25m

    prep time

  • 45m

    Cook Time

  • 264

    Calories

  • 17

    Ingredients

SET UP YOUR
FLAVOR PROFILE

Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.

Sign Up Now

Bring Home Pure Flavor

Elevate your favorite recipes with these pantry essentials.

Shop Now

Ingredients

6

Servings

Cardamom Coconut Rice

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™ Sicilian Sea Salt
  • 1 (3-inch) piece McCormick Gourmet™ Vanilla Beans, Madagascar
  • 2 tablespoons heavy cream
  • 2 tablespoons finely chopped seeded plum tomato

Shrimp

Instructions

  • For the 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

  • Meanwhile, for the 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

  • For the Shrimp, 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

  • To serve, place a 2-inch diameter biscuit cutter in the center of a small plate. Press 1/4 cup of the 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

Nutrition information (per Serving)

Ratings & Reviews

What do you think?

Your Comment

All Reviews (0)

(0.0 Average)

SET UP YOUR FLAVOR PROFILE

Find just-for-you recipes, save favorites and more when you customize your Flavor Profile.