Malagasy Shrimp Sauce

This recipe combines local Malagasy flavors, like clove, with American cooking techniques, for a dish that is equal parts exotic and familiar. It works just as well for a dinner party as it does for a casual weeknight dinner.

Ingredients

  • 3 tablespoons
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 pounds peeled, deveined shrimp or 2½ pounds shrimp in the shell
  • 1 can (28 ounces) crushed tomatoes in purée
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • ½ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper

Directions

In a large skillet, heat oil over medium-high heat.

Sauté́ garlic, onion and bell pepper for 5 to 7 minutes or until they begin to brown. Add shrimp and cook for an additional 3 to 5 minutes or until the shrimp are almost fully cooked. Add the crushed tomatoes, salt, cloves and black pepper; cook for 4 to 6 minutes until hot and desired consistency is achieved.

Remove the skillet from heat and stir in the vanilla extract; season to taste with salt and pepper.

Serve over hot rice.

 

Notes

Shrimp are safe to eat when cooked to 120°F. They should change to a white color. Be sure not to overcook as they will shrink up and become tough.

Like more spice? Sprinkle with red pepper flakes before eating

  • 3 tablespoons
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 907 grams peeled, deveined shrimp or 2½ pounds shrimp in the shell
  • 794 grams crushed tomatoes in purée
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • ½ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground black pepper

Directions

In a large skillet, heat oil over medium-high heat.

Sauté́ garlic, onion and bell pepper for 5 to 7 minutes or until they begin to brown. Add shrimp and cook for an additional 3 to 5 minutes or until the shrimp are almost fully cooked. Add the crushed tomatoes, salt, cloves and black pepper; cook for 4 to 6 minutes until hot and desired consistency is achieved.

Remove the skillet from heat and stir in the vanilla extract; season to taste with salt and pepper.

Serve over hot rice.

Notes

Shrimp are safe to eat when cooked to 49°C. They should change to a white color. Be sure not to overcook as they will shrink up and become tough.

Like more spice? Sprinkle with red pepper flakes before eating

  • 15 minprep

  • 20 mincook

  • 8servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract