Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Cooking oil
1 ea Med onion, diced
1 ea Stalk of celery, diced
1 ea Clove garlic, crushed
1 tb Curry powder
1/2 ts Fresh giner, grated
1/2 ts Cardamom
1/8 ts Cinnamon
1 ea Pinch of ground nutmeg
1/2 ts Salt
1/2 ts White pepper
1/2 ts Red apple, diced
4 ea Banana, cut in 1 in cubes
2 c Chicken stock
36 ea Jumbo shrimp, peeled
1 ea Salt and pepper
1 oz Butter
1 oz Cooking oil

In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium
low heat. Add the onion, celery and garlic and saute without
coloring for about three minutes. Add all the spiced and saute 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 saute, 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.

Browse by categories