Best Shrimp And Green Banana Curry From The Island Of Mauritius Recipes

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SAUTEED SHRIMP WITH CURRIED BANANA SAUCE



Sauteed Shrimp with Curried Banana Sauce image

Make and share this Sauteed Shrimp with Curried Banana Sauce recipe from Food.com.

Provided by Julesong

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 ounces cooking oil
1 medium onion, diced
1 stalk celery, diced
1 clove garlic, crushed
1 tablespoon curry powder
1/2 teaspoon fresh ginger, grated
1/2 teaspoon cardamom
1/8 teaspoon cinnamon
1 pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red apple, diced
4 bananas, cut in 1 in cubes
2 cups chicken stock
36 jumbo shrimp, peeled
salt and pepper
1 ounce butter
1 ounce cooking oil

Steps:

  • 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.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE



Shrimp with Banana Curry and Steamed Coconut Rice image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 27

2 ounces peanut oil, plus 2 ounces
24 jumbo shrimp
3 cloves garlic, smashed
1/4 cup chopped ginger
1/4 cup chopped green onions
2 stalks lemongrass, chopped
1 green apple, cored and chopped
1/2 cup chopped galangal
2 bananas, peeled and chopped
1 teaspoon ground cumin
4 tablespoons curry powder
1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 tablespoons tamarind paste
5 cups coconut milk
1/4 cup chopped cilantro leaves
1/4 cup torn Thai basil leaves
3 kaffir lime leaves
Coconut Rice, recipe follows
2 cups jasmine rice
1/4 pound butter
1 orange, zested
1 tablespoon ground cumin
1 cup fresh grated coconut
Pinch saffron
1/4 cup chiffonade cilantro, Thai basil, or mint leaves

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.

GREEN CURRY WITH SHRIMP



Green Curry with Shrimp image

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

  • Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
  • Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
  • Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

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