Ahira's Hangar

Camarones Xanath
submitted by: Damelon

1 1/2 to 2 lbs. medium shrimp, shelled and deveined
1 medium white onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
1 small stalk celery, finely chopped
3 cloves garlic, finely minced
3 teaspoons pure vanilla extract
2 teaspoons freshly-ground black pepper
salt to taste
1/2 cup unsalted butter
1/2 cup olive oil
1 cup dry white wine
1 1/2 cups chicken broth

Marinate the shrimp in a mixture of the onion, carrot, celery, garlic, vanilla, salt and pepper in a non-reactive container for 1 1/2-2 hours, refrigerated.

Melt the butter in a large skillet with the olive oil and saute the shrimp mixture, turning frequently, until the shrimp are just pink.

At this point, more vanilla extract may be added to taste.

Transfer the shrimp to a dish and add the wine and chicken broth to the skillet, cooking until the wine has reduced and the sauce thickened.

Place the shrimp in the skillet with the sauce and cook quickly until just heated through.

Overcooking shrimp results in a significant loss of flavor.

This dish is nicely accompanied by white rice, a simple, lightly-dressed green salad and French rolls or bolillos.

Serves 8.