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Recipe by: jerna
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See below ingredients and instructions 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.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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