Zafra's Shrimp and Plantains with Chipotle Vanilla Chocolate Sauce: Camarones de Papantla con Vainilla y Chocolate

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1 1/2 pounds medium-size shrimp

2 plump Mexican vanilla beans

2 ripe plantains (should be soft with blackened skin or large patches of black)

1 cup safflower or corn oil for frying plantains

2 pounds plum tomatoes (or canned tomatoes, drained), peeled, seeded, and quartered

3 chipotles en adobo, or to taste

1/4 cup light olive oil or vegetable oil

Salt

1 medium white onion, peeled and thinly julienned

1 tablespoon vanilla extract (if using an unsweetened extract, add 1 teaspoon light brown sugar)

2 ounces fruity dark chocolate (about 70 percent cacao content