A delightful shrimp dish with a creamy coconut sauce, perfect for a flavorful dinner.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot before adding the shrimp to achieve a nice sear.
Add the shrimp to the pan and cook for 2-3 minutes until they turn pink.
Avoid overcrowding the pan to ensure even cooking.
Add the green onions and white wine to the pan, cooking for another 2 minutes.
The wine will enhance the flavor and deglaze the pan.
Remove the shrimp from the pan and set aside.
Keep the shrimp warm by covering them with foil.
Add coconut milk, heavy cream, and sugar to the pan, stirring to combine.
Stir continuously to prevent the sauce from separating.
Simmer the sauce for 5-8 minutes until it thickens.
Adjust the heat to maintain a gentle simmer.
Return the shrimp to the pan and add the vanilla extract, cooking for 2 more minutes.
Stir gently to coat the shrimp evenly with the sauce.
Serve the shrimp with the sauce over rice or alongside crusty bread.
Garnish with additional green onions for a fresh touch.
