Title: Sauteed Shrimp with Curried Banana Sauce
Categories: Sauce Seafood
Yield: 6 Servings
| 2 | oz | Cooking oil |
| 1 | | Stalk of celery, diced |
| 1 | tb | Curry powder |
| 1/2 | ts | Cardamom |
| 1 | | Pinch of ground nutmeg |
| 1/2 | ts | White pepper |
| 4 | | Banana, cut in 1 in cubes |
| 36 | | Jumbo shrimp, peeled |
| 1 | oz | Butter |
| 1 | | Med onion, diced |
| 1 | | Clove garlic, crushed |
| 1/2 | ts | Fresh giner, grated |
| 1/8 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Red apple, diced |
| 2 | c | Chicken stock |
| 1 | | Salt and pepper |
| 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.