~ Nicolas Flamel, 14th century bookseller and alchemist

                 Nicolas Flamel

European explorers first discovered vanilla in Mexico in the early 16th century. Attempts to transplant the vines to overseas colonies were initially unsuccessful and, for quite awhile, no one quite understood why.  

The aromatic and sensual scent and flavor of the vanilla bean is a well-known favorite, especially to ice cream lovers.  What is less known is that the vanilla orchid, the gorgeous flower that produces the bean, is hermaphroditic.  In other words, each orchid carries both male and female organs.  The male and female are separated from each other by a membrane which makes the flower incapable of self-pollinating.  Natural pollination of the vanilla orchid can only occur with the help of the Melipone bee, also native to Mexico

In 1836 a botanist was drinking coffee on a patio in Veracruz.  He noticed black bees flying around the vanilla flowers that were growing nearby.  He observed them land on the orchid and work their way underneath a flap inside the flower, transferring pollen from the male to the female parts in the process.  Within a few hours, the flowers closed and after several days vanilla pods began to form.  This observation inspired the botanist to experiment with hand pollination, which was ultimately perfected by a 12-year-old slave named Edmond Albius. The artificial pollination method that this young man developed is still used today and has allowed global cultivation of the vanilla plant.

Even though the vanilla plant contains, within itself, everything necessary to produce its precious bean, this fulfillment of its promise cannot be realized without help from a human being.  Humans would never have realized how to pollinate the vanilla orchid without first being inspired by the Melipone bee.

As Nicolas Flamel discovered when he shared his passion for a book with his beloved, personal fulfillment is impossible without the contribution that others make to our lives.  A passing comment, a suggestion, or sometimes simply the sharing of an experience can provide the spark of inspiration that fires our imagination and brings our inner potential to fruition.

Any success we achieve is the result of a contribution, no matter how subtle, from someone else. Give thanks for all the individuals who, knowingly or unknowingly, have touched your life and made a difference.

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Make a difference in the lives of farmers in developing countries by purchasing Fair Trade Certified spices and vanilla.  See the Fair Trade USA link under Elaborations (up and to the right) for details about the benefits of Fair Trade and where to find products.

This simple but sensational dish is one of most delicately flavored, sensual and lovely dishes I have ever made.  See the Marine Stewardship Council link under Elaborations (up and to the right) to find out where to buy certified sustainable shrimp.

2 tablespoons butter

16 oz of large uncooked shrimp (31-40 shrimp per pound) peeled and deveined 

1 vanilla bean, split lengthwise

1 (14 oz) can light coconut milk (unsweetened)

Salt and freshly ground pepper

2 or 3 limes, cut into wedges

In a large sauté pan, over medium-high heat, melt butter.  Add shrimp and vanilla bean.  Sauté, turning and stirring frequently, until shrimp turn pink.  Season with a pinch of salt and freshly ground pepper to taste.  Remove shrimp to a plate and squeeze 2 lime wedges evenly over the shrimp.

Add coconut milk to the vanilla bean and remaining butter in the pan.  Bring just to a boil, reduce heat and simmer, uncovered, stirring occasionally until thickened (10 to 12 minutes).  Press the vanilla bean a few times to release the seeds.  

Remove the vanilla bean and return the shrimp to the pan to heat through.

Serve shrimp and vanilla sauce alone, in a shallow bowl, or spooned over white rice, accompanied by a salad of butter lettuce leaves.  Serve with lime wedges.

Serves 4 as a main course or 6 to 8 as an appetizer