Shrimp Curry With Bananas – Heat and Sweet
Camps, Nevis – West Indies
- 1 1/2 Pounds large shrimp, peeled and de-veined (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 tomato diced with juice
- 2 Scallions (green onions), chopped into rings
- 6 Cups cooked Basmati Rice (#ad)
- Over high heat, heat the oil in a large sauté pan (#ad). When the oil just begins to shimmer add the shrimp and sauté quickly just until shrimp turn pink. Remove Shrimp and set aside for later.
- To the same pot add the onions, shallots and red pepper. sauté until onions have softened, about 2 minutes. Add the garlic, chile and ginger. Sauté 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 erasers, 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 entrée. Goes great with this Mango Chutney recipe!
1 thought on “Shrimp Curry Recipe With Bananas – Caribbean Flavors”
The recipes seems to be great but i donot see when one has to put ripe bananas? please email me back.
Thanks a lot