Tropical Coconut And Banana Shrimp Recipes

CARIBBEAN SHRIMP AND BANANA CURRY

Steps:

• Heat the oil in a large pot over high heat. Add the shrimp and sauté quickly just until shrimp turn pink. Transfer to plate and reserve.
• 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 2 minutes. Add the turmeric, allspice, crushed coriander seeds, crushed cumin seed, lime juice and white wine. Stir. Bring to a boil over medium heat. Add the bananas, 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 go rubbery.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Steps:

• In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
• Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
• Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
• Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
• Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
• Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

TROPICAL COCONUT AND BANANA SHRIMP

Steps:

• Drain juice form pineapple can into bowl with shrimp in it and set aside.
• Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
• Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
• Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
• Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
• Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
• Serve over rice.