Sauteed Shrimp With Curried Banana Sauce Recipes

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

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.

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.