Ingredients:
2 ounces cooking oil
1 medium onions, 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 apples, 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
Directions:
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.
Servings: 6
Time preparation: 0 min.
Time total: 20 min.