Sauteed Shrimp With Curried Banana Sauce

Course : Curry
Serves: 6
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2 ounces cooking oil
1 medium onion -- diced
1 stalk celery -- diced
1 clove garlic -- crushed
1 tablespoon Thai red curry powder
1/2 teaspoon fresh ginger -- grated
1/2 teaspoon cardamom
1/8 teaspoon cinnamon
1 dash ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red apple -- diced
4 medium banana -- cut in 1 in cubes
2 cups chicken stock
36 jumbo shrimp -- peeled
1 teaspoon salt and pepper
1 ounce butter
1 ounce cooking oil

Preparation / Directions:

In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and sauté without coloring for about three minutes. Add all the spiced and sauté white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and sauté, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish

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