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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	raw peeled deveined	385.3342	0.0	91.1202	2.312
white onion	1		peeled chopped	-	-	-	-
carrot	1		peeled chopped	20.5	4.79	0.465	0.12
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
vanilla extract	4	teaspoons		48.38399999999999	2.1252	0.0101	0.0101
white pepper	2	teaspoons		14.208	3.2933	0.4992	0.1018
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
olive oil	1/4	cup		477.36	0.0	0.0	54.0
white wine	1	cup		-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.