Vanilla Jumbo Shrimp and Ginger Pears
Yield: 6 servings
- 6 jumbo shrimp, shelled and deveined
- 6 pears, peeled and sliced lengthwise
- 6 tbsp butter (3 tbsp for shrimp/3 tbsp for sauce)
- 3 tbsp ginger
- 18 cardamom seeds
- 1 tbsp brown sugar
- 3 tbsp QCOM Vanilla Bean Olive Oil
- 1 1/3 cup orange juice
- 1 cup water
- QCOM Tuscan Estate Extra Virgin Olive Oil for sautéing
In a non-stick frying pan, arrange pears side by side; add ginger, cardamom, sugar, water and half of the butter. Cook for 10 minutes on medium heat to caramelize, and then flip the pears to brown the other side, set aside. In sauce pan on medium heat, reduce orange juice, butter, and vanilla bean olive oil to a slightly syrupy sauce. Sauté the shrimp in Extra Virgin Olive Oil until tails turn red. On a plate arrange pears, place shrimp on top, drizzle with sauce.
Wine pairing: Sauvignon Blanc or Riesling.
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