February 4, 2015 | Posted in:Recipes
We are continuing on with #VanillaWeek, hosted by our friend Terri at Love and Confections. My first recipe, Vanilla Cream Puffs, is a classic dessert which showcases the depth of flavor in Nielsen-Massey vanilla. I decided to go savory with my second recipe, a satisfying shrimp roll that comes together less than ten minutes.
Use Langostino (left) or shrimp (right) poached in vanilla butter for this quick and easy recipe!
Vanilla and shrimp may seem like an odd combination at first glance. However, the natural sweetness in the shrimp is accentuated by the Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. You could get fancy and serve the vanilla butter poached shrimp over coconut rice, pasta, or a salad of lightly dressed julienned vegetables. Or, you could be enjoying dinner in under ten minutes and make an average Wednesday night dinner a deceivingly simple and decadent meal. We tested rock shrimp, Langostinos and Gulf Shrimp- all of which can be found at your local seafood counter or freezer case.
Tip: Start by sauteing up the shrimp in the vanilla butter made 1 ½ tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, depending on the sweetness of the shrimp and your preference, increase by 1/2 Tsp of vanilla bean paste.
Throughout our test batches, we found that starting with 1 1/2 teaspoon of the vanilla bean paste was the way to go. Cook the shrimp and season per the recipe. After the shrimp is cooked through, taste and add an additional 1/2 teaspoon of vanilla bean paste if you prefer. We found the larger frozen shrimp benefited from the extra 1/2 teaspoon of vanilla bean paste, whereas the fresh shrimp were perfect with the recipe amount of 1 1/2 teaspoons.
Poaching the shrimp with the tails on, allows for extra flavor. Another flavor boost: remove the shrimp from the pan and toast the bread in the butter for added richness. By the time the bread browns, the shrimp will be cool enough to easily remove the tails.
Vanilla Butter Shrimp Roll
Serves 2
Ingredients
4 Tbsp. unsalted butter
1 1/2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
8-10 ounces shrimp, 31-40 count OR
8 ounces Rock shrimp or Langostino
Pinch of sea salt
Pinch of ground pepper
2 Hoagie Rolls
mixed greens
thinly sliced red pepper
Directions
Cut butter into pats and place in non stick skillet on stovetop over medium low heat. When butter is melted, add Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and whisk until incorporated. Add shrimp to pan and gently baste with vanilla butter. After 3 minutes turn over and continue basting until shrimp are cooked through and opaque; about 3 minutes per side depending on the size of shrimp. Season with scant amount of salt and pepper, to taste.
Toast rolls in oven and brush with remaining vanilla butter, add lettuce and thinly sliced bell pepper. Divide shrimp between the two rolls and drizzle with any remaining vanilla butter.
Note: Use thinly sliced red bell pepper instead of tomato, to avoid overwhelming the vanilla shrimp with acid. We used a mix of arugula, baby spinach and baby lettuces for a bed of greens on our whole wheat hoagie rolls.
Beverage Pairing tip: Enjoy with crisp Champagne, Cava or a dry Riesling. Cheers!
For more social media fun, please follow us on
Facebook | Instagram | Twitter | Pinterest | Tumblr
#VanillaWeek Giveaway
Giveaway runs from midnight 2/2/2015 – 11:59pm 2/7/2015
This giveaway is open to U.S. residents only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. Three winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Lisa of Taste Cook Sip not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Please visit these other delicious #VanillaWeek Blogger recipes
Cranberry & Pistachio Pudding Cookies from Take A Bite Out of Boca.
Strawberry Vanilla Smoothies from Life Tastes Good.
Toasted Quinoa Chocolate Bark from Hip Foodie Mom.
Vanilla Bean Panna Cotta from That Skinny Chick Can Bake.
Creme Brulee with a Chocolate Ganache Bottom from Big Bear’s Wife.
Vanilla Bean Grapefruit Curd from Cupcakes & Kale Chips
Sparkling Tahitian Vanilla Cupcakes from Pineapple & Coconut
Vanilla Bean Tiramisu from Love and Confections.
Disclosure: Nielsen-Massey, Dixie Crystals, Bob’s Red Mill, Silpat and Quirk Books provided items to test, use and giveaway. All opinions are my own.
Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
14 Comments
- Easy Vanilla Syrup & Vanilla Iced Coffee - Taste Cook Sip - […] started out with Vanilla Cream Puffs and Vanilla Butter Shrimp Rolls, both which highlight the rich and complex flavors in Nielsen-Massey…
- Toasted Quinoa Chocolate Bark for #VanillaWeek - Hip Foodie Mom - […] Bean Panna Cotta from That Skinny Chick Can Bake.Vanilla Bean Tiramisu from Love and Confections.Vanilla Butter Shrimp Roll from…
- Foodies Network » Vanilla Butter Shrimp Rolls - […] Vanilla Butter Shrimp Rolls […]
- Cranberry & Pistachio Pudding Cookies #VanillaWeek - […] Vanilla Butter Shrimp Roll from Taste Cook Sip. […]
Leave a Reply
*
Katie @ Recipe for Perfection
February 7, 2015
Vanilla and shrimp? If you say so! 🙂
I love vanilla bean paste in homemade vanilla ice cream.
Terri/Love and Confections
February 4, 2015
This is so inventive! I would never have thought about shrimp and vanilla together. All the little tips are definitely helpful. Such a great idea.
Lisa Wilk
February 6, 2015
Terri, Thank you! It was a delicious recipe to taste test, too! 😀
Shaina
February 4, 2015
This sounds incredible. I have to try this!!!
Alice @ Hip Foodie Mom
February 4, 2015
Lisa, oh my goodness, I LOVE that you made Vanilla Butter Shrimp Rolls!!! these look so good!!! and using the vanilla like this is so inventive and creative, love it!
Bess
February 4, 2015
Oh my I am hungry for this now!
Lisa Wilk
February 4, 2015
Bess- We made more last night, “just in case” we wanted to tweak. Research is hard sometimes! 😉
Pearl
February 4, 2015
I love vanilla everything. I guess if I had to choose though, then I would go with vanilla bean cream brulé.
Lisa Wilk
February 4, 2015
Pearl, it was so hard not to go with this classic, which I adore. Be sure to check out Creme Brulee with a Chocolate Ganache Bottom from Big Bear’s Wife
Liz
February 4, 2015
I’m a believer!!! This combination of shrimp and vanilla sounds sublime! What terrific shrimp rolls!