Dish

Chevrettes à la vanille et coco

Vanilla and Coconut Shrimp

Chevrettes à la vanille et coco is a dish made with fresh shrimp that is cooked in a sauce made with coconut milk, vanilla, and spices. The dish is typically served over rice and garnished with fresh herbs. The combination of sweet and savory flavors makes this dish a favorite among seafood lovers.

European cuisine› Western European cuisine› French cuisine

Appetizer

Origins and history

Chevrettes à la vanille et coco is a traditional dish from the French Caribbean. It is believed to have originated in Martinique, where it is still a popular dish today. The dish has been adapted over time to include different spices and ingredients, but the basic recipe remains the same.

Dietary considerations

This dish is gluten-free and dairy-free, making it a great option for those with dietary restrictions. It is also low in calories and high in protein, making it a healthy choice for those looking to maintain a balanced diet.

Variations

Variations of this dish may include different types of seafood, such as scallops or lobster. Some recipes may also include additional spices or herbs to enhance the flavor of the dish.

Presentation and garnishing

Chevrettes à la vanille et coco is typically served in a shallow bowl with the shrimp and sauce arranged over a bed of rice. The dish is garnished with fresh herbs, such as cilantro or parsley, to add color and flavor.

Tips & Tricks

To enhance the flavor of the dish, try marinating the shrimp in the sauce for a few hours before cooking. This will allow the flavors to meld together and create a more complex and flavorful dish.

Side-dishes

This dish pairs well with a side of steamed vegetables or a fresh salad. The light and refreshing flavors of the dish make it a great complement to a variety of side dishes.

Drink pairings

A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with this dish. The light and fruity flavors of the wine complement the sweet and savory flavors of the shrimp.