Pair it with: Jackson-Triggs Grand Reserve Chardonnay
Sometimes it can be tricky to get that perfect level of doneness when it comes to cooking shrimp. That’s why poaching is a great technique to keep in your back pocket – it allows you to infuse tons of flavour, without compromising the tenderness of the seafood. And we’re all familiar with flavours like garlic, lemon, curry, and tomatoes that go well with shrimp, but I bet you’d never thought of using vanilla… It makes perfect sense to me though because shrimp have a natural sweetness to them which is complimented beautifully by the flavour of real vanilla beans. Vanilla is, after all, a spice. No, the vanilla doesn’t add sugary-ness to the shrimp, but rather nice notes of authentic vanilla bean flavour which is as delicious as it is unexpected.
My vanilla poached shrimp salad is an elegant dish for a light lunch, or served in beautiful, individual glass dishes for a cocktail party. It has a great balance of flavours and textures thanks to the addition of fresh mango, avocado and radish.