Shrimp Papantla With Ripe Plantains In Vanilla Chili Chipotle Sauce Recipe

• 1 1/2 lb shrimp, medium-size (about 20-24 to the lb.)
• 2 x Mexican vanilla beans, plump, or possibly 2 tsp. pure vanilla extract
• 2 x plantains, ripe (should be soft with blackened skin)
• 1 c. safflower or possibly corn oil
• 2 lb plum tomatoes (or possibly canned tomatoes, liquid removed), peeled, seeded and
•     quartered
• 3 x chipotle chilies in adobo (available in Latino markets)
• 1/4 c. extra virgin olive oil or possibly vegetable oil
• 1 Tbsp. vanilla extract, preferably Gaya, (if using an unsweetened
•     extract, add in 1 tsp. light brown sugar)
•     Salt to taste
• 1 med white onion, peeled and julienned

Directions