A Tasty Treat – With Heat and Sweet
Caribbean Style Shrimp and Banana Curry Recipe
April 05, 2009
1 1/2 Pounds large shrimp, peeled and deveined (about 30 shrimp)
2 Tablespoons vegetable oil
2 Large onions, chopped
5 shallots, chopped
1 Red bell pepper
3 cloves garlic, minced
1 Scotch bonnet or Habanero pepper minced
1 Tablespoon freshly grated ginger
1 Teaspoon turmeric powder
1/4 Teaspoon allspice powder
1 Teaspoon ground coriander
1/2 Teaspoon cumin powder
1 freshly squeezed lime worth of juice
2 Tablespoons of a dry white wine
1/2 teaspoon each Kosher or Sea Salt and freshly ground pepper, or to taste
2 Ripe bananas, diced
1 cup coconut milk
1 Large tomatoe cup diced with juice
2 Scallions (green onions),chopped into rings
6 Cups cooked Basmati Rice
Over high heat, heat the oil in a large sautÃ© pan. When the oil just begins to shimmer add the shrimp and sautÃ© quickly just until shrimp turn pink. Remove Shrimp and set aside for later.
To the same pot add the onions, shallots and red pepper. SautÃ© until onions have softened, about 2 minutes. Add the garlic, chile and ginger. SautÃ© until garlic is soft, about 1 to minutes. Add the turmeric, allspice, coriander powder, cumin powder, lime juice and white wine. Stir to combine all ingredients.
Bring to a boil over medium heat. Add the coconut milk and tomatoes.
Reduce heat to a simmer. Cover and simmer for 30 minutes, stirring occasionally. Return the shrimp to the sauce right before serving.
Simmer until shrimp are just heat through, about 2 to 3 minutes. Do not over cook the shrimp or it will have the texture of a pencil eraser. If you are old enough to remember pencils or eraser, this is not Good Eats. At the last minute add the ripe bananas just to warm through.
Serve over hot Basmati Rice. Serves four people as an entrÃ©e.