Sauteed Shrimp with Curried Banana Sauce
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
vegetable oil
|
|
| 1 | each |
onions
medium, diced |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
curry powder
|
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| ½ | teaspoon |
cardamom seeds
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | pinch |
nutmeg
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
apples
diced |
|
| 4 | each |
bananas
cut in 1 in cubes |
|
| 2 | cups |
chicken broth
|
|
| 36 | each |
shrimp
jumbo |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | ounce |
butter
|
|
| 1 | ounce |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
vegetable oil
|
|
| 1 | each |
onions
medium, diced |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
garlic cloves
crushed |
|
| 15 | ml |
curry powder
|
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 2.5 | ml |
cardamom seeds
|
|
| 0.6 | ml |
cinnamon
|
|
| 1 | pinch |
nutmeg
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
apples
diced |
|
| 4 | each |
bananas
cut in 1 in cubes |
|
| 473 | ml |
chicken broth
|
|
| 36 | each |
shrimp
jumbo |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 28.9 | ml/g |
butter
|
|
| 28.9 | ml/g |
vegetable oil
|
|
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.
Purée 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.
