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Ingredients:

• 6 Jumbo shrimp, shelled
• 4 Pods of vanilla bean
• QS Salt, pepper, olive oil,
• 6 Pears peeled and sliced lengthwise two
• 100 g Butter (50 + 50)
• 50 g Ginger
• 18 Cardamome seeds
• 1 Spoon brown sugar
• 300 g Orange juice
• 50 g Olive oil

Preparation

Cut 3 vanilla pods into 18 pieces. Stud the shrimp tails, season with salt, pepper, add half of the vanilla, and set aside. In a non-stick frying pan, arrange pears side by side, add 50 g of butter, ginger, the cardamome, sugar and a glass of water. Cook for 10 minutes to caramelize, then flip the pears to brown the other face, set aside.

Reduce the orange juice with 50 g of butter, 50 g of olive oil and 1 cleft vanilla pod to about 250 g of slightly syrupy sauce.

Fry the shrimp to olive oil while keeping them moist.

Finish and presentation
In a plate, arrange 2 half pears, place a shrimp over the top, coat with the sauce.

Wine counsel:
Condrieu - Domain Georges Vernay - Small hills of Vernon 1999.
One of the most majestic wines of this appellation, of a very complex nose, crystallized notes of orange peel, apricot, and a tip of vanilla.