Instructions: Peel and de-vein shrimp, leaving on tails, and set aside. Cut vanilla beans into 1 inch pieces with a knife and then chop to a fine bread-crumb texture in a small food processor or spice grinder, about 2 teaspoons. Set aside.

Cut off brown ends of plantains and slit skin length-wise from end to end along its ridges, preferably with a table knife. With fingertips, work off skin.

Slice crosswise into 1/4 inch rounds. Heat safflower or corn oil over moderate heat in a medium-sized, heavy-bottomed saucepan or deep skillet until barely rippling. Fry plantains until golden, about 1-2 minutes. Remove from skillet and place on paper towels to drain. Keep in a warm place.

Place tomatoes and chilies in a blender or food processor and puree. Heat olive oil in a 9 inch skillet or medium saucepan over medium heat. Stir in puree and salt. Saute, stirring occasionally, about 20 minutes or until sauce thickens and oil starts to separate from solids and begins to fry again. Stir in onions, ground vanilla or extract and cook about 2 minutes while stirring. Add shrimp and plantains. Cook 3 more minutes. Serve immediately.

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