1. In a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic. 2. Add 3 teaspoons of the vanilla extract and the white pepper; mix well (this will be a fairly "dry" marinade). 3. Add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours. 4. 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. 5. During this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices. 6. When the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside. 7. 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). 8. Return the shrimp briefly to the sauce only just to re-heat them through. 9. Serve all over mounded cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
