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
Servings: 6
Ingredients
- Cardamom Coconut Rice
- 3/4 cup Thai Kitchen® Coconut Milk
- 1/4 cup water
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cardamom
- 1/4 teaspoon McCormick Gourmet™ 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™ Sicilian Sea Salt
- 1 (3-inch) piece McCormick Gourmet™ All Natural Madagascar Vanilla Beans
- 2 tablespoons heavy cream
- 2 tablespoons finely chopped seeded plum tomato
- Shrimp
- 12 jumbo (16 to 20 count) shrimp, peeled and deveined, leaving tails on
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 tablespoon butter
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 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
