Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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