Scampis à la Sauce à la Crème à la Vanille (scampi in a vanilla cream sauce)

Scampis à la Sauce à la Crème à la Vanille (scampi in a vanilla cream sauce)

David Van Klinken

"Jumbo fresh prawns, cream, and vanilla extract seem a rather unusual combination, however, in a moment of inventiveness, I thought, “what if?”"
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Serving size has been adjusted!
Original recipe yields 3 servings

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  • Prep

  • Cook

  1. Clean Shrimp as instructed, and place in ice water.
  2. Combine Cream, Chicken Bullion, Vanilla, Tabasco Sauce, Oregano, Flour, and ground Black Pepper in a Micro-safe bowl and set aside.
  3. Sauté White Onion in Butter until butter is clarified (about 1 or so minuets). Save a bit of Parsley for garnish, and add most of the Parsley to Onion sauté mix; cook for one more minuet. Add White Wine to mix; heat to slow boil on medium heat until sauce is reduced about 50%.
  4. Heat Cream mix in micro until hot (DO NOT BOIL). I may take several heating’s at 30 seconds stirring in between.
  5. Add Shrimp to Butter/Onion/Parsley/Wine pan; poach on each side until barely pink; about 1 minute each side (do not overcook!). Let pan cool a bit, slowly add warmed Heavy Cream mix; warm 1 more minuet. DO NOT BOIL, AS SAUCE WILL BREAK (separate).
  6. Quickly place individual servings of Shrimp on plate, pour it over with sauce, and garnish with remaining Parsley.


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