Title: Vanilla Shrimp
Categories: Fish Mexican Seafood
Yield: 8 Servings

2 1/2	lb	Shrimp; peeled and deveined
2	tb	Garlic; minced
2	md	Onions; finely chopped
1/4	c	Vanilla extract
3	tb	Vanilla extract
1	tb	Pepper; freshly ground
		Salt
1/4	c	Butter
3/4	c	Olive oil
1 1/2	c	Dry white wine
3	c	Chicken broth; reduced to
		1 1/2 cups.

Place shrimp in large galss bowl. Add garlic, onions, 1/4 cup vanilla, pepper and salt to taste. Cover and refrigerate 2 hours. Heat butter and oil in large paella pan or skillet. Remove shrimp from marinade and add to pan. Saute, turning occasionally, 2 to 3 minutes or until pink. Add remaining 3 T vanilla and season with salt and pepper to taste. Remove shrimp from pan and set aside. Stir in wine and reduced chicken broth and cook until sauce thickens. When sauce is ready, return shrimp to pan and ehat through. Serve over cooked white rice flecked with sauteed jalepeno bits.

SOURCE: The News Tribune, March 1992 Typos: Kathryn L. Cone

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