Shrimp in Vanilla Sauce From Papantla Recipe - Los Angeles Times

Ingredients

• 2 cups Mexican crema
• 3 tablespoons mayonnaise
• 1/4 cup evaporated milk
• 5 peppercorns
• 1/2 clove garlic
• 1/2 habanero chile
• 1 tablespoon unsalted butter
• 1/4 red onion (about 2 ounces), diced
• 1/4 cup pulque, tequila or mezcal
• Seeds scraped from 1 vanilla pod
• 1 tablespoon vanilla extract
• 1 tablespoon chicken bouillon seasoning (about 1 cube), preferably Knorr
• Pinch of salt